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46% Cinsault – 30% Grenache – 15% Syrah – 9% Cabernet Sauvignon

Freshly cut watermelon, ripe peach aromas and floral notes lead to a palate
alive with wild strawberries and hints of mineral notes. Crisp acidity and a refreshing finish.

The grapes are gently destemmed, cooled and pressed. The juice and the skins remain in contact for 24 hours. After this brief maceration, 8% of the Syrah goes straight into wooden barrels for primary and malolactic fermentation.

The Cinsault, Grenache and remaining Syrah are fermented in stainless steel tanks, blocked from malolactic fermentation. The two different lots are aged separately, and blended prior to bottling.

Appellation: A.O.C. Coteaux Varois en Provence