AOC (label of origin) Bel-Arme White

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This vintage from “Bel-Arme” place was proposed in 2012 for the first time. It comes from old vines - 50 years and more – solely planted in the Provence’s way and producing a low quantity. The collected juice is stocked in raw concrete ovoïd tun for a natural yeast fermentation and a wine making on dregs with a weak batonnage during several months. Then the wine goes to tanks in stainless steel before bottling, without collage nor filtration.

A certified organic agricultural production by Bureau Veritas FR-BIO-10

AOC Bel-Arme White 2014

belarme articlesymbole-clos-60pxLAND
- “Bel-Arme” place, section vintage
- Chalky clay stony sol
- Vineyard on terraces below the cap Canaille cliff
- Annual rainfall of 600mm
- Output strictly limited to 30 hectoliters per hectare

symbole-clos-60pxGRAPE VARIETIES
- Marsanne: Principal grape variety and emblematic for Cassis whites: 60%
- Clairette: Fresh and aromatic, low in acidity and well developed in Provence: 15%
- Ugni blanc: Relatively acidic, ideal for completing the blend: 20%
- Bourboulenc: Close to clairette, fresh and aromatic: 5%

- Gobelet pruning of the wines with three branches
- Vineyard partially paled up
- Irrigation forbidden
- Average age of the vines: 50 years

- Filling the wine press with destemmed grapes
- Slow cycle at a week intensity pneumatic wine press
- Native yeasts
- Thermoregulated fermentation at 17°C (62,6°F) in a concrete tank
- Realized malolactic fermentation

- Wine development in modern unlined concrete tanks
- Oenologist controls
- No filtration no collage
- Bottling takes place on the Estat

- Serve cold: between 11° et 13°
- Light yellow color bright and clear
- Fine fragrance, very flowery with spicy touches
- In mouth, pleasant and rich attack, allying fat and unctuousness
- Beautiful silky matter offering a lot of material stuff
- Long complex end with flavours of honey on a fusty freeshness

- Store in a cold and dry place with a consistent level of humidity
- Bottles kept in a horizontal position to keep the cork moist
- Keep the wine for between 2 and 8 years

Download the specification shee click here


This gastronomic wine with flowery and iodine bouquet offers so much compounds it an match with a meal of fish and shellfish. It will perfectly fit with traditional white meat en sauce or creamed cooking.Its rich mineral texture, its length will go very well with goat-cheese or ewe's-milk cheese.

Service temperature 12°C / 53,6°F
If possible open the bottle 20 min. before starting meal

revue-du-vinSpécial millésime 2014 : Coup de cœur du millésime
15 - 15.5/20
"Cette cuvée de vignes quinquagénaires a subi une fermentation malo-lactique, ce qui n'est pas si fréquent pour les blancs du sud de la France. Du gras et de l'allonge. Vin bio".

La Revue des Vins de France, N° 592, juin 2015, par Raoul SALAMA.

Guide Gault & MillauGuide Gault & Millau
"Beaucoup de fruits mûrs sur cette cuvée avec un ascendant pris par des arômes de pomme chaude. Bouche fraîche par des tonalités citronnées, mais qui procure un sentiment de densité et de rondeur des plus complets. Finale épicée de gingembre confit." Dégustation août 2015.

terredevinsTerre de vin - Cassis, Clos Sainte-Magdeleine, Bel-Arme 2014
22 € au domaine, s’il en reste : Un très beau vin produit en bio à base de Marsanne (60 %), Ugni Blanc (20 %), Clairette (15 %) et Bourboulenc (5%), pas de bois, que du fruit pour un vin tendu sur des arômes de tilleul, de verveine et de fines notes salines.

Journaliste : Anne Serres

En Magnum, par Bettane & DesseauveEn Magnum, par Bettane & Desseauve
"Initiative originale qui concentre les vignes les plus vieilles de blanc, sans élevage bois mais dans une cuve en béton en forme d'oeuf. Profond, très original, fleuri, long et frais avec un charme évident".
Journaliste : Alain Chameyrat

Decanter Magazine, septembre 2016Decanter Magazine, septembre 2016
"Marsanne dominant, aged in cement tanks and eggs. Fine chalky acidity emphasises the creamy, herby quality of this wine. Ripe garrigue-scented fruit, hints of white peach and a salty mineral finish. Drink 2016/2020".

By Elisabeth Gabay MW