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Tramontane Rouge IGP Vaucluse, Aureto

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Like most Olive & Vine's stories our relationship with Vignobles Aureto all began whilst chatting with friends and enjoying a lovely glass of wine. In this instance it was a lovely glass of Tramontane Rose. The conversation was something along the lines of discussing how we were going to chill the jeraboam of rose,  a very generous friend had kindly brought along, and more importantly, once opened, how we were going to fit it back in the fridge.  In view of the size of the bottle (A jeraboam equating to six bottles of regualr sized wine bottles!) four people were obviously not going to sup the whole bottle for lunch! Oh how wrong we were! What can I say except the bottle was opened and over a lovely lunch the wine just seemed to evaporate! So it was from this moment on that my curiosity to find out more about Vignobles Aureto and the wonderful wine regions from where their wines hail began and Olive & Vine's relationship was cemented when the owner Werner Wunderlie and the Directrice of Aureto Nicole Guillot visited me in December 2016.

La Coquillade & vignobles aureto

Perched on a hill with stunning views over the Luberon and Mon Ventoux in Gargas in the Vaucluse region lies the Domaine de la Coquillade and it is here that Vignobles Aureto can be found.

The story of the Domaine de la Coquillade's revival and the creation of Aureto began in 2006 when Swiss entrpreneur Andreas Rihs who had a particular soft spot for the Luberon bought the hamelt, which forms part of La Coquillade and dates back to the 11th century. Surrounded by vineyards he set out to make it one fo the most beautiful wine tourism complexes in the Vaucluse. After two years of extensive renovation in 2008 Domaine de la Coquillade opened its doors and having been fortunate enough to visit I can confirm it truly is a magical place that anyone intrested in regional food wine and culture should put on their list of places to visit. 

Today La Coquillade is under the ownership Werner & Carmen Wunderli Swiss natives who decided to set down their roots in the Luberon. Dedicating their hearts into the ongoing development of La Coquillade the story of the domaine and Vignobles Aureto continues to evolve, and their reputations continue to grow.

the cellar master

The restarting and restructuring of the vineyards began in 2007 and in 2009 Aurelie Julien was appointed Cellar Master. A local girl Aurelie discoverd the world of wine during a holiday in Burgundy after which she set out on a path to learn all she could about oenology. Driven by a relentless passion for wine she obtained her Certificate in Viticulture & Oenology, her Masters of Science of the Vine and a Degree in Oenology. With diplomas in hand she spent two years expanding her knowledge in winemaking in France, New Zealand and Argentina then returned to join Aureto.

Of the 36 hectares of vineyards that exist today 28.5 hectares are located within the Ventoux appellation, 6 hectares in the Luberon and the remained in the IGP region of the Vaucluse.

the story behind the name tramontane

Tramontane is a classical name for a northern wind. In France it is a strong, dry, cold wind, which blows from the north (on the Mediterranean) or from the northwest, in the lower Languedoc, Roussillon Catalonia regions.

the tasting notes

So after an initial fermentation a portion of the juice from the all three grapes is transferred to oak barrels where it undergoes a malo-lactic fermentation. This juice represents approximately 40% of the final blend. It is then returned to a steel tank and left to rest for fourteen months. The result is a wine with wonderfully complex in aromas of red fruits dominating but balanced by delicate hints of vanilla. The palate exudes a beautiful denisty of flavours an elegant structure and great length. 

the food matches

Local charcuterie such as Jambon de Sanglier (Wild Boar) Jabugo de Bellota (the finest cured ham from free range pigs that roam the oak forests in and around northern Spain. Daube provencale (a classic Provencale stew that is made using inexpensive red meat wine vegetables garlic and herbes de Provence


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