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Côtes de Provence |
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Beautiful bright color, sparkling yellow. Subtle nose with woody tones and a hint of vanilla, evolving into aromas of hazelnut and almond with smoky notes. Lively attack revealing a fresh, round wine with mellow wood tones. The wine is apt to evolve over a year or two, improving as it matures. |
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This wine is at its best with cooked fish. |
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Grapes are handpicked at the height of their maturity |
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The grapes are picked by hand and macerated in a vat overnight, then gently pressed. The free-run juice is combined with the squeezed juice and subjected to a natural decantation process for 24 hours. The clear juice is fermented in barrels. The fermentation temperature is a function of grape maturity and vintage quality. The wine is matured in vats on fine lees, which are stirred at regular intervals for several months to give the wine more body and make it softer and fuller. The wines are then combined and bottled. |
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Mainly clay and limestone |
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10,000 bottles |
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Gold Medal: Concours Général Agricole de Paris
Silver Medal: Concours des Vignerons Indépendants |
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Updated: February 2013
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