Warm and dry Mediterranean climate, tempered by the sea winds. Well preserved ecosystem of Mediterranean scrubland.
Hand-picking with strict sorting. Destemming. Direct pressing. Cold static settling. Fermentation in oak truncated-cone tanks and in new 500 litres barrels.
4 months, 50 % in stainless steel tanks on fine lees and 50 % in new 500 litres barrel.
Eye: Goldeny colour.
Nose: Intense and complex nose with white-fleshed fruit, vanilla and toasted bread aromas.
Palate: Full and round on the palate with a smooth finish.
To be tasted chilled with prawns “flambées” and Pastis, fish in sauce or a curry chicken. Can be laid down for up to 5-6 years. Aromas will then evolve toward honey and beeswax notes.
Tertiary marl terraces on limestone.