Sine Nomine Blanc
IGP Les Alpilles Tasting notes: A brilliant and lovely pale yellow colour. A discreet and elegant nose that releases fragrances of pear and rosemary. It has a lively attack with a zesty fresh acidity. The pear note remains on the palate accompanied by hints of honey and fennel. This wine can be enjoyed young and is ideally paired with red mullet en papillote and purple artichokes, mussels cooked with white wine and shallots, or monkfish tartar with fennel. Serve at 15 degrees. Production: 25hl/ha. Wine making process: Hand harvested. Indigenous yeast fermentation. Maturing in ovoid amphoras. Blend: 70% Grenache Blanc, 30% Clairette. Alcohol by volume: 13.5% vol.
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: Wine with a crystalline robe. The nose is expressive and complex, with notes of raspberry and grapefruit. After aeration, the notes of citrus fruits are confirmed and reveal new aromas such as fig and white flowers. The attack in the mouth is fresh, lively and ample. All in balance, this wine is silky. It reveals a nice length on the palate, and a rather long finish, making you want to enjoy an extra sip. Wine pairing: Fresh and fruty, the good match it’s with some « petits farcis à la provençale » or with a bream at the olive oil and seasonal vegetables. Serve at 14 degrees. Production: 30hl/ha. Wine-making process: Our vines are pruned short in « gobelet » on a clay and calcaerous soil, the harvest is during the nigth, then destem and press to make a bleeding rosé. We are doing a cold settling. Fermentation with natural yeast and maturated in stainless steal tank. Yield : 20 hL/ ha Blend: 95% Grenache Noir, 2% Mourvèdre, 2% Cinsault, 1% Counoise. Alcohol by volume: 13,5%