The grapes to produce the Côtes de Provence Blanc Miraval are harvested by hand at night or at dawn to preserve the freshness and purity of the aromas. The grapes are then sorted and then gently pressed before being fermented in stainless steel at low temperatures. The majority of the wine is aged in 600 litre demi-muids for 12 months with 10% aged in barriques. 50% of the wine undergoes batonnage to lend texture and additional freshness to the finished wine.
The vineyard for Miraval Blanc lies on a gentle slope and is planted on clay and limestone soils. The sub-soils are known as Keuper marl which help to bring a fresh and expressive character to the finished wine.
Château Miraval has 50 hectares of grapes grown on the estate. The majority of the fruit for this wine comes from the Château’s three best parcels – Muriers, Longue and Romarin. The remainder is sourced from within the Correns region, just north of Brignoles in the heart of Provence. The terraced vineyards are at 350 metres altitude, resulting in cool nights that moderate the warm days and in turn help the grapes retain their delicate aromas and crisp acidity. The clay and chalk soils at Miraval play an important role in the quality, as they help to regulate the water supply to the vines. The vines have water when they need it, and drainage when they don’t.