CICADA OLYMPE 2022
CÔTES DE PROVENCE

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2022   2023   2024  

Scintillating opalescent pink in colour. A delicate nose featuring floral notes ranging from rose to peony, followed by scents of citrus and white-fleshed fruit and finishing on a whisper of white pepper. Bold, lively start to the palate, while preserving the roundness and fullness of the wine’s aromas and flavours as a result of the ageing process. The finish is long and complex, with a pleasing, mouth-watering mineral sensation. A complex, gastronomic rosé, as elegantly and delicately crafted as lacework!

Our plot selection was made at the foot of the Sainte-Victoire mountain, in this amphitheatre open to the west and bounded to the north by the mountain. It is extended to the east by the wooded hills of Pourrières and Pourcieux and to the south, by the massifs of the Étoile and Olympe.

The climate of the hinterland is well suited to the style of our wines, lending them structure and freshness. We have made our selection from the area around the Sainte-Victoire mountain, a magnificent limestone ridge located west of the city of Aix-en-Provence and celebrated in Cézanne’s paintings. Around the Sainte-Victoire mountain, the vines are planted at moderate altitudes, which lends lovely freshness to the wine. The soil is composed of calcareous clay, known for its capacity to regulate the vines’ water supply. Limestone pebbles strewn throughout the vineyards also contribute to this by reducing natural evaporation, which is crucial during the summer season. The soil is composed of calcareous clay. The vines plunge their roots deep down to get all of the nutrients they need, yielding wines that are structured and rich in aromas and flavours.

The grapes, harvested at night and destemmed, are pressed immediately. Some of the juice undergoes cold stabilization at 0°C for 7 days to develop citrus and exotic fruit aromas. Fermentation takes place in stainless steel tanks at a low temperature (around 7°C) to preserve the aromatic freshness. The wines are then aged on fine lees for 3 months with light stirring. A portion of 7% of the blend is aged in Burgundy demi-muids to add roundness and depth, while the rest is aged on fine lees to bring tension and finesse.