HUILE D’OLIVE EXTRA-VIERGE
VIN DE FRANCE Tasting notes: A deep ruby red colour. This wine should firstly be decanted to enhance the complexity of the initially discreet nose. Be seduced by its combination of coffee, Sichuan pepper, clove, liquorice and plum notes with just a hint of mint. The hearty, delightfully acid attack is followed by a beautiful concentration on the palate. The tannins are noticeable but not dominant. A long and lingering finish with hints of black cherry, spice and violet. This powerful and elegant wine can enticingly accompany rabbit with thyme or braised veal breast. Serve at 17 degrees. Production: 20hl/ha. Wine-making process: Hand harvested. Indigenous yeast fermentation. Maturing in ovoid amphoras. Blend: 80% Petit Verdot, 20 % Grenache Noir. Alcohol by volume: 13%
AOP Les Baux de Provence Tasting notes: This wine has a light ruby red colour with slightly orange tints. The nose exudes aromas of blackcurrant, spice and plums. It has a subtle attack with harmonious tannins and a finish that suggests notes of garrigue and cherry liqueur. A wine that can be enjoyed immediately with stuffed veal cutlets or lasagna. Serve at 16 degrees. Production: 35hl/ha. Wine-making process: Hand harvested. Indigenous yeast fermentation. Blend: 75% Grenache Noir, 15% Mourvèdre, 5 % Syrah, 5% Carignan. Alcohol by volume: 13.5% vol.
AOP Les Baux de Provence Tasting notes: A garnet red colour with some orange hues. The nose is complex letting out delicate fruity and spicy aromas of clove, garrigue and stewed wild red fruit. There is a supple attack on the palate followed by blended and focused tannins backed up by a good underlying acidity. The finish is elegant with notes of cooked red fruits and white pepper with a slight touch of liquorice. This wine is suitable for tapas, a salad of gizzards confit or an osso buco. Serve at 17 degrees. Production: 25hl/ha. Wine-making process: Hand harvested. Indigenous yeast fermentation. Blend: 85% Grenache Noir, 15% Syrah. Alcohol by volume: 14%