Château Simone
Château Simone is an undisputed reference point for the winemaking of Provence, a winery that throughout its long history has managed, like few others, to make the qualitative potential of the territory shine. The magnificent Château, located in the municipality of Meyreuil, was for a long time owned by the monks of Grands Carmes d’Aix, while since 1830 it has been in the hands of the Rougier family. The link between the estate and viticulture is much older. A fundamental contribution to the success of the Domaine is attributed to Jean Rougier, the fourth generation of the family in winemaking, who with his efforts had the AOC Palette recognized in 1948, the designation under which the wines of the winery are still labeled today. The aging facilities date back to the 16th century and consist of a series of underground galleries dug by the monks of Grands Carmes d’Aix, later expanded by the different generations of the Rougier family. In these facilities, the constant values of temperature and humidity throughout the year, as well as the absence of light and noise, allow for a harmonious evolution of the wines.
Simone is rich and varied, composed of Grenache Noir, Mourvèdre, Cinsault, Syrah, Castet, Manosquin, and Carignan for red grapes, and Clairette, Grenache Blanc, Bourboulenc, Ugni Blanc, and Muscat Blanc among the white grape varieties. All these grape varieties, cultivated without the use of insecticides and chemical herbicides, grow within old vineyards planted on rocky soils rich in limestone and clay, benefiting from a cool northern exposure. The microclimate is the result of the proximity to the Montaiguet massif, which protects the area from winds, and the mitigating influence from both the Arc River and the sea breezes coming from the Mediterranean Sea. The harvest is done by hand with a double selection of the bunches, both in the vineyard and in the winery, followed by the traditional vinification of the grapes with spontaneous fermentation at controlled temperature. For the aging phase, only wooden barrels of different capacities and passages are used, capable of enhancing the qualities of the terroir without masking it.There are three labels that characterize the selection ofChâteau Simone is an undisputed reference point for the winemaking of Provence, a winery that throughout its long history has managed, like few others, to make the qualitative potential of the territory shine. The magnificent Château, located in the municipality of Meyreuil, was for a long time owned by the monks of Grands Carmes d’Aix, while since 1830 it has been in the hands of the Rougier family. The link between the estate and viticulture is much older. A fundamental contribution to the success of the Domaine is attributed to Jean Rougier, the fourth generation of the family in winemaking, who with his efforts had the AOC Palette recognized in 1948, the designation under which the wines of the winery are still labeled today. The aging facilities date back to the 16th century and consist of a series of underground galleries dug by the monks of Grands Carmes d’Aix, later expanded by the different generations of the Rougier family. In these facilities, the constant values of temperature and humidity throughout the year, as well as the absence of light and noise, allow for a harmonious evolution of the wines.
Simone is rich and varied, composed of Grenache Noir, Mourvèdre, Cinsault, Syrah, Castet, Manosquin, and Carignan for red grapes, and Clairette, Grenache Blanc, Bourboulenc, Ugni Blanc, and Muscat Blanc among the white grape varieties. All these grape varieties, cultivated without the use of insecticides and chemical herbicides, grow within old vineyards planted on rocky soils rich in limestone and clay, benefiting from a cool northern exposure. The microclimate is the result of the proximity to the Montaiguet massif, which protects the area from winds, and the mitigating influence from both the Arc River and the sea breezes coming from the Mediterranean Sea. The harvest is done by hand with a double selection of the bunches, both in the vineyard and in the winery, followed by the traditional vinification of the grapes with spontaneous fermentation at controlled temperature. For the aging phase, only wooden barrels of different capacities and passages are used, capable of enhancing the qualities of the terroir without masking it.There are three labels that characterize the selection of
