Working the lees through periodic stirring enhances the texture of the wine, whilst the unoaked component maintains a lovely minerality and delivers aromas of yellow peach, candied apricot and freesia harmonising with notes of brioche and orange zest. A light grip and a subtle saline note provide length and balance, completing its gastronomic character. Beautiful integrated acidity across the palate, and a slightly smoky finish with notes of dried apricot.
|Côtes de Provence
|60% Grenache, 30% Cinsault, 10% Rolle
|Permian Sandstone, Micro-Schist, Clay
|Night harvested, followed by gentle pressing with inert gas to preserve the aroma precursors and limit phenolic extraction. Static cold settling, without fining, followed by temperature controlled fermentation and early barrelling down to optimize oak integration. Half of the wine matured in three different lightly toasted 400L French oak barrels for 6 months, with periodic lees stirring, before a final blending and gentle filtration. No animal based products are used during the vinification process.
|Alcohol 13,5% / pH 3.34 / RS <1g/l
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