AOP Les Baux de Provence Tasting notes: A lovely, brilliant flaming red colour that should be allowed to fill out into your glass. Intense nose with an alluring perfume of spices, pine and violet. A hearty attack with round and polished tannins characterized by an explosion of spices, liquorice and black cherry on the palate with a lingering length of stewed red fruits. This wine should be lovingly combined with walnut-crusted pork roast tenderloin and cooked asparagus. Serve at 17 degrees. Production: 25hl/ha. Wine making process: Hand harvested. Indigenous yeast fermentation. Blend: 80% Syrah, 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.
HUILE D’OLIVE EXTRA-VIERGE
AOP Les Baux de Provence The Lauzières olive grove is located on the AOP Baux de Provence (protected appellation of origin) area. It spreads covers 30 hectares between vines and scrubland. The "O" olive oil is made from a blend of four varieties: Salonenque, Grossanne, Verdale and Picholine. This elegant and complex oil is unfiltered in order to preserve the full organic and natural richness of its pulp.