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: Strawberry notes appear first closely followed by raspberries and white cherries. Then a merest whisper of that most elegant of fruits, rhubarb. Palate: The acidity is crisp and integrated and the fruit provides an element of textural fruitiness that enables this wine to be drunk as an aperitif as well as with food.