Wines from Var
The Cooperative Cellar
Le Cellier des 3 Collines brings together about sixty cooperators whose vineyards are situated on the municipalities of Draguignan, Trans-en-Provence, Flayosc and Callas.
The total surface all appellations combined represents about 164 hectares including 70% in Côtes de Provence.
The annual production of the cellar is about 10,000 hectoliters which represents 72,000 bottles and concerning the BIB (Bag In Box) 52,000 of 5 liters and 10,000 of 10 liters
But all this depends on the grape harvest …
The Grape Harvest
The harvesting period in the Var vineyards spreads over 18 working days and generally starts between the end of August and early September depending on the weather in summer.
The Cellar Master and the winegrowing technician give the signal to start the grape harvest after having moved through the vineyards to check if the grape maturity is optimum. The harvest calendar is set in coordination between the Cellar Master and the Cellar Board.
The crop of about 80 to 100 tonnes a day is mainly mechanically made and very early in the morning so that to keep the aromas intact, and also sometimes by night, but the crop always ends at noon.
A specific day is reserved for white wine.
In our range of wines, Vitis 3 is set aside for oak-tree barrels. The white wine matures directly in barriques where it will stay for about 8 months. The red one, only after its vinification in vats, will be kept in oak-tree barrels for about one year.
For the other products of the range of wines of Le Cellier des 3 Collines, the bottling is done between the end of February and the beginning of March after a rest period of 6 months and the cold time of winter.
Competitions and Medals
Every year, Le Cellier des 3 Collines participate to about ten competitions to present its Rosé Wines of Var, Red Wines and its Whites Wines . From the famous General Agricultural Contest of the Agricultural Show in Paris to the regional or national competitions or the fairs like the one in Mâcon or the Foire de Brignoles…
The wine selection for the presentation is made among twenty vats, after a first tasting in October. Then a new selection is made a month later with, if necessary, the realization of new blendings.
A rating of the selected wines is made from 1 to 5, 5 given to the best vat.