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
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%