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.
Mourvèdre sans sulfites
Tasting notes: The robe is shimmering, which may presage that the wine will be robust and structured. Tint of a bright red purplish, the reflection of a vintage solar and very dry. Nose with aromas of blueberries, prunes. With caffeinated notes and liquorice after aeration. The tasting, full-bodied and structured. Without any organoleptic deviations, this Mourvèdre releases a profusion of black fruits (blackberry and blueberry) and gives the impression of crunching the grape berry. The tannins are tight, with good hold. This tasting wine offers a very successful homecoming. Food and wine accord: Roasted lamb with seasonal vegetables in olive oil. Wine-making process: Planted in 1992, Mourvèdre is cultivated in "lyre" on 2 hectares. Night harvest, manual. Destemmed, then vinified in whole bay with indigenous yeasts. Aged for 6 months in stainless steel vats without added sulphites. Production: 2340 bottles Blend: 100% Mourvèdre Yield: 25 hL / ha Alcohol by volume: 13% Flight
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.