Winemaker Notes
The 130 years old winery of Maison Saint Aix is situated in the south of France, just an hour north-east of Aix-en-Provence. With 75ha of vineyard, Maison Saint Aix is one of the largest domains in the famous AOP Coteaux d’Aix-en-Provence. Situated on a plateau at an altitude of 420m above sea level. At this special place, the makers of AIX Rosé work year after year with passion and dedication to create the wonderful AIX Rosé.
Location is crucial and conditions in Provence are perfect for making beautiful wine. From mineral rich soils to an ideal elevation; from warm days and cool nights to mistral winds that dry vines on dewy mornings, the AOP Coteaux d’Aix en Provence was made for harvesting the indefectible blend of Grenache, Syrah and Cinsault that combine to build the rich, complex, fruity notes of AIX Rosé.
Maintenance of the vineyard and estate are crucial for the quality of the wine. Every year vineyards in need of regeneration are meticulously replanted. The cellar has also been recently renovated to ensure the highest quality of wine is produced from the northern clay and calcareous soil of the AIX estate. Hard work and significant investments contributed to the creation of AIX, but it was the passion and promise to favour quality above all that has made the dream of this beautiful rosé a reality for wine lovers the world over.
More than just a European vacation hotspot and rosé capital of the world, Provence, in southeastern France, is a coastal appellation producing interesting wines of all colors. The warm, breezy Mediterranean climate is ideal for grape growing and the diverse terrain and soil types allow for a variety of wine styles within the region. Adjacent to the Rhône Valley, Provence shares some characteristics with this northwestern neighbor—namely, the fierce mistral wind and the plentiful wild herbs (such as rosemary, lavender, juniper and thyme) often referred to as garrigue. The largest appellation here is Côtes de Provence, followed by Coteaux d’Aix-en-Provence.
Provence is internationally acclaimed for dry, refreshing, pale-hued rosé wines, which make up the vast majority of the region’s production. These are typically blends, often dominated by Mourvèdre and supplemented by Grenache, Cinsault, Tibouren and other varieties.
A small amount of full-bodied, herbal white wine is made here—particularly from the Cassis appellation, of Clairette and Marsanne. Other white varieties used throughout Provence include Roussane, Sémillon, Vermentino (known locally as Rolle) and Ugni Blanc.
Perhaps the most interesting wines of the region, however, are the red wines of Bandol. Predominantly Mourvèdre, these are powerful, structured, and ageworthy wines with lush berry fruit and savory characteristics of earth and spice.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.