SCEA Domaines Bunan

338, bis chemin de Fontanieu, 83740 La Cadière-d'Azur
France

Telephone +33 4 94985898
Fax +33 4 94986005
bunan@bunan.com

This company is co-exhibitor of
Champagne Louis de Sacy

Trade fair hall

  • Hall 12 / B03
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 12): stand B03

Fairground map

ProWein 2017 fairground map: Hall 12

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  • 01.01.05.13  Provence
  • 01  Wines (according to cultivable areas)
  • 01.07  OTHER WINES
  • 01.07.02  Kosher Wines

Our products

Product category: Provence, Kosher Wines

Moulin des Costes

Soil in organic culture since 2008

Red
Mourvèdre, Grenache, Cinsault, Syrah depending on the vintage.
Late harvest, totally stalked. Maceration for 21 days in stainless steel vats or in wooden coneshaped tanks. Traditional maturation in casks.

Deep ruby. Powerful bouquet with a delicate woody nose, and predominant aromas of red fruit, mulberry and raspberry. Full bodied, well balanced with rounded tannins. Hints of pepper, liquorice and violet.

Old vintages should be decanted before serving at around 18°C. Good with wild fowl, duck, truffles, trussed leg of lamb, noisette of lamb, grilled bream and red mullet.

Red cuvee charriage
Mainly Mourvèdre. Selected grapes from the parcels of old vinestock of the Moulin des Costes. Harvested totally stalked. Pre-fermented maceration. Daily pigeages. Fermentation of 31 days. Blending at the end of December. Partial maturation in casks. Bottled in March. An ambitious cuvée, produced with the old Mourvèdre of the Domaine, a mature wine with a strong character.

Brilliant, and intense, deep ruby Delicate nose with hints of spices, mint and cider. Well structured, spicy, rounded tannins, with a lingering taste of mulberry and black pepper.

Decant 2 hours before drinking at 18°C. Long lifespan, structured between power and delicacy. Good with venison, duck conserve, truffles, shoulder of lamb and stuffed leg of lamb.

Rose
Mourvèdre, Cinsault, Grenache depending on the vintage. Direct pressing of the grapes from September to mid October. Fermentation lasting from 11 to 17 days in stainless steel vats. Blending in late January. Bottled from the end of March. The wine is matured in bottles in our air conditioned cellars.

Brilliant salmon pink colour. Elegant fruity bouquet with an expressive nose. Delicate aromas of fruit and mango. A pure, clean tasting, harmonious wine. Well balanced with accompanying fruit aromas.

To be drunk between 12 and 14°C. Good with grilled red or white meats, Provencal specialities, fish dishes in sauce, veal blanquette, curry and dishes using saffron.

White
Sauvignon Blanc, Bourboulenc, Clairette pointue, and Ugni Blanc depending on the vintage. Direct pressing of the grapes harvested from mid August to the end of September. 21 days of fermentation in stainless steel vats. Bottled from May. Matured in the bottle in our air conditioned cellars.

Intense brilliant hue. Delicate bouquet with subtle hints of white flowers and fresh fruits. Well balanced, very fine taste. A lithe and eminently seductive wine.

Served at 12 to 14°C. Drunk as an aperitif, or to accompany white meats, grilled fish, shellfish, smoked salmon or goat’s cheese.

More Less

Product category: Provence, Kosher Wines

Mas de la Rouvière

Red
Mourvèdre, Cinsault, Syrah depending on the vintage. Harvested late and destalked. Macerated for 15 days in wooden cone-shaped tanks. Traditional maturation in tuns.

Deep purple hue with a violet sheen. Intense lusty nose redolent of humus, prunes and blackcurrants. Well structured with delicate tannins.

Decant the older vintages before serving at around 18°C. Good with fish casserole in red wine, marinated meats, jugged burbot, duck à l’orange, flaky pastry chanterelle mushrooms.

Rose
Mourvèdre, Cinsault, Grenache. Direct pressing of whole crushed grapes. Harvested from September to mid- October. Fermentation lasting from 11 to 17 days in stainless steel vats. Blended in late January, and bottled in May before maturing in air-conditioned cellars.

Light rosy salmon-pink hue. Fine distinct nose characterised by aromas of exotic fruits. Lasting flavour, full bodied and racy. To be drunk between 2 and 5 years.

Served at 12 to 14°C. Can be associated with foie gras, traditional or slightly spiced Provencal dishes, shellfish, smoked salmon and goats cheese.

White
Mainly clairette pointue. Direct pressing of grapes harvested in the second half of September. Fermented for 21 days in stainless steel vats. Bottled in May and left to mature in the bottle in air-conditioned cellars.

Pale golden hue. Subtle and delicate bouquet with fresh fruit overtones. Smooth well balanced sensual taste.

Served at 12 to 14 °C. Drunk as an aperitif, or to accompany grilled fish dishes, shellfish and gaot's cheese.

More Less

Product category: Provence, Kosher Wines

Bélouvé

Red
Mourvèdre, Grenache, Cinsault, Cabernet Sauvignon and Carignan depending on the vintage. Harvested totally stalked. A long maceration period of up to 31 days.

Deep violet tinted hue. Lusty nose redolent of spices. Well structured with plenty of tannin. The bouquet carries hints of red fruits, and a final subtle hint of liquorice and violet.

Good with grilled meats using the herbs of the hillside terraces, tomatoes and olive oil, venison and strong cheeses.

Rose
Cabernet Sauvignon, Cinsault, Grenache, Syrah depending on the vintage. Direct pressing of the grapes harvested from September to mid-October. The fermentation lasts from 11 to 17 days in stainless steel vats. Blending at the end of January and bottled from May before maturing in air conditioned cellars.

Light rosy salmon-pink. Fine yet distinct bouquet with undertones of citrus fruits. Well balanced with a lot of personality.

Drunk at 12 to 14°C. Served as an aperitif. Good with courgette flowers, sea perch, or grilled mullet with thyme and spices, or to accompany outdoor summer cooking.

White
Mainly Ugni Blanc. Harvested in the second half of September. Pressed directly. Fermentation of 21 days in stainless steel vats and bottled in May. Matured in air conditioned cellars.

Pale yellow-green hue. Delicate clean bouquet with hints of fruit. Warm, rounded well balanced flavour.

Served at 12 to 14°C. Good with sea-foods, white meats, cheese and especially goat’s.

More Less

About us

Company details

Bunan's family

HEIRS TO A RICH WINE-MAKING TRADITION HANDED DOWN FROM THEIR FATHER AND GRANDFATHER, THE BUNANS CONTINUE TO PRESERVE AND UPHOLD THE AUTHENTICITY AND INTEGRITY OF THEIR VINEYARDS.

In 1961, Paul and Pierre Bunan, men steeped in the wine-growing lore of the Mediterranean, fell in love with an estate in the Bandol region, a noble and widely respected wine growing area in the south of France.

Paul’s son, Laurent, returned to the family estate after completing his studies in oenology and winemaking in California. He was the first of the next generation to open the doors to a newer and more modern approach. Today he is in charge of the export and development of the Domaines Bunan. His sister Françoise is in charge of the communications with art playing a central role in her strategy. Pierre’s daughter Claire, has qualified in the field of wine marketing. Her brother Philippe hopes to become an agricultural engineer.

The combined talents of this family unite to create a warm, welcoming and highly skilled team. Excellence and authenticity are the hallmarks of this family who pride themselves on producing wines of exceptional quality.

More Less