Brilliant golden hue. Seductive aromas of apricots and pineapple on the nose give way to a rich palate.
Best served chilled (55°-59°F), this wine pairs perfectly with shellfish and seafood.
Harvest occurs in the first few days of September to avoid over-ripening and to preserve acidity.
Traditional methods are used, with careful attention paid to each parcel. Process includes destemming and crushing, followed by maceration with skin contact (pelliculaire); temperature-controlled fermentation (61°F); moderate lees contact.
The estate features old vines planted in calcareous rock soil. The best parcels are planted at mid-altitude with exceptional sunshine and a warm Provençal climate.