Vinification

Harvested very early in the stemmed, lightly crushed and then pressed using a closed-cage pneumatic press to avoid any oxidation of the juice. The settling is done cold, between 6° and 8°, for 48 hours, then the fermentation of the juice takes place at low temperature (16-17°C), during 2 to 3 weeks in thermo-regulated stainless steel tanks. Once the alcoholic fermentation is complete, the wines are racked.
The colour is pale yellow. The nose is expressive with ripe yellow fruit, exotic notes of papaya and melon. On the palate, yellow peaches, sweet melon and some papaya. Elegant and finely integrated acidity. The finish is round and the texture reminiscent of almonds, complemented by a typically Provençal bouquet of herbs (laurel and garrigue). A light, easy-drinking wine that expresses the south.