WINEMAKING Harvesting was slightly earlier than last year (around the 20th of August) and earlier than the average harvest date for Provence. The harvest is done at night and the grapes are cooled before they go into the maceration tanks. Maceration lasts between 4-24 hours, depending on the varieties, the grapes are then pressed and pumped into fermentation tanks. Once fermentation is complete a tangential filter is used to extract flavor from the bourbes.
TASTING NOTE Nose: Generous fruit charms the senses im- mediately with a heady mixture of wild strawberry aromatics, red cherry and raspberry flavors. Palate: Elegant and balanced on the palate with a delicious fresh acidity combining with the generosity of fruit leaving a sumptuous lingering finish.