Tasting notes
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!
Food and wine pairing
Ideal as an aperitif, or with scallop brochettes or sheep’s milk cheeses.
Ideal serving temperature
Vinification and maturing
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.
Winemaking
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 : 7°C on average 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. Our approach to ageing 7% of the cuvée is aged in 1- to 2-year-old demi-muid barrels in which great Burgundy wines had previously been aged. The wine is left to mellow for 6 months during which time it acquires richness, roundness and exceptional aromatic depth. The rest of the cuvée is aged on fine lees for 3 months for the tautness and freshness it lends our wine by honing the finesse of its aromas and flavours.
