CÔTES DE PROVENCE SAINTE-VICTOIRE
CICADA L'ENVOL

Rose petal pink in colour, brilliant in aspect with violet nuances.

The nose is delicate with scents of red berries, citrus fruit and spicy white flowers.

Smooth and scrumptious on the palate, with floral notes and flavours of white-fleshed fruit, boasting remarkable balance and a fresh finish.

Ideal with fish-based tapas or with vanilla-scented poached apricots.

10-12°C.

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 foot of the Sainte-Victoire Mountain within an amphitheatre that opens to the west and is bordered to the north by the mountain. It extends to the east over the wooded hills of Pourrières and Pourcieux, and is bordered to the south by the small Étoile and Olympe mountain ranges. An ideal setting where the soil is deep and the climate is continental, as Mount Aurélien and the Sainte-Baume mountain range protect the area from the regulating influences of the Mediterranean Sea. Temperatures are lower in the winter, at the end of autumn and at the beginning of spring. Temperature differences are higher and the Mistral wind blows stronger here. Precipitation is low, 600 to 700 mm per year on average, with a dry summer, as opposed to 800 to 950 mm received in the central and eastern zones of the Côtes de Provence appellation. 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. This allows the vines to maintain the equilibrium required for optimal ripening of the grapes that is made possible due to the influence of the Mediterranean sunshine, which also favours the very high levels of photosynthesis found here. With all these conditions in place, the Sainte-Victoire area forms a sort of geoclimatic melting pot that makes it stand out considerably from other parts of the Côtes de Provence appellation.

The grapes are harvested at night and are then destemmed before being pressed immediately. The juices are separated and some of them, containing solid matter, undergo cold stabilization at 0°C for 7 days, which brings out aromas and flavours of citrus and exotic fruits. Vinification is conducted in stainless steel tanks and fermentations take place at low temperatures to preserve the freshness of the wines’ aromas and flavours. The wines are then aged for 3 months on fine lees and stirred gently once.