Soil: different Plots located on different soils and exhibits on the communes of La Cadière-d’Azur and Le Castellet.
After pressing the grapes, yeasting fast enough as soon as the must warms up. The alcoholic fermentation takes about 2 weeks, clarification by cold setting (12°c) for about 72 hours. Racking to separate the deposit of thick lees, then sulphiting of wine 48 hours after racking in order to block the malolactic fermentation and thus to maintain a better acidity to keep freshness in the
wines.
Thin and discreet on red fruit aromas with spicy notes. Complex and balanced, notes of spices and citrus in the mouth. End of mouth held by delicate bitter.
Great pairing with pork, shellfish and poultry.