The October sun finishes browning the leaves of the Bellet vineyard. After the September harvest, everything plays out in the cellars. Amidst the process of racking, the farmers and their helpers watch over their gold, whether it be red, rosรฉ, or white.
Sensitive to the cult of tradition and quality, the winemakers of Bellet are amazed at the remarkable quality of the grapes they have brought into the vats this season. “The climatic conditions this summer were favorable for an excellent ripening of the grapes. With a hot and dry July, diseases did not develop, nor did rot,” enthuses Ghislain de Charnacรฉ, president of the Wine Defense Union and the Bellet Appellation of Controlled Origin. He continues: “at the end of July, the light but sufficient rain was beneficial.” So, the farmers work with healthy grapes.
At the Augier estate, the same observation is made: “a good year, good harvest, the aromas being released are promising, the white is very fragrant.” The white wine, composed of 90% Rolle, a traditional Niรงoise grape variety, is expected to remain true to its gustatory and olfactory characteristics: sappy and rich with aromas of roasted almond and quince. The humid terroir of these growers gives their harvests distinctive features.
A little higher up, on the sunny lands where the tramontane blows year-round, Jean Spizzo and his wife marvel at the quality of their future red wine. A red hue with garnet reflections, low astringency, supple tannins, and a bouquet of wild rose, candied fruits, spice, and pepper ideally mask the 13.5% alcohol content. But for now, the red wine vats are still resting, and Jean Spizzo pumps over the must two to three times a day to give the Bellet a perfect color. “After this first fermentation, known as the ‘alcoholic’ fermentation, the aging will take place in oak barrels for 18 months.”
A great vintage is on the horizon on the hills north of Nice. This quality is welcome in a context of increased competition, with New World wines entering the French market. The Provenรงal farmers focus on quality, and they are rewarded for it.
