BLANC 2006   prix caveau 4.80 € 

100% Ugni blanc

Pressing, alcoholic fermentation, fining and filtration.

Imagine a beautiful pale robe with golden accents, leaving in its wake a subtle aroma of pepper and white flowers. A happy marriage of notes of fresh goats cheese with olive oil and basil.

GRIS 2007   prix caveau 5 €

70% Muscat Hamburg, 30% Grenache

Pressing, alcoholic fermentation, fining and filtration.

Somewhere between white and rosé, it is Gri-Gri that brings happiness to the glass. A typical Provencal wine with an ochre patina and aromas of peach and vine. Festive and refreshing as a pre-tapas aperitif or a delicate accompaniment to fruit sorbets.

ROSE 2006  prix caveau 6 €

85% Grenache, 15% Carignan 

Pressing, alcoholic fermentation, fining and filtration.

A rose-tinted hue with a delicious finish and soft aromas of grapefruit and watermelon. Surprisingly complex, with suppleness and elegance, reward yourself with a fresh soup of cucumber and mint and continue the pleasure with a generous helping of Provencal stuffed vegetables.

ROUGE 2007  prix caveau 5 €

90% carignan, 10% Grenache                             

Carbonic maceration (first-pressing wine), alcoholic and malolactic fermentation, fining and gentle filtration.

Red as a lipstick kiss, the glass reveals carmine nuances. Velvety and unctuous as a black berry syrup. To best savour this kiss, enjoy with lasagne and saffron vegetables

ROUGE 2006 sélection guide hachette 2008    prix caveau 8 €

55% carignan – 25% Grenache – 15% cinsault – 5% syrah 

Carbonic maceration (vin de presse) alcoholic and malolactic fermentation, fining and gentle filtration.

The jewel in the crown of our red grape varieties. An intense, black juice reminiscent of tapenade and coffee, whose aroma is reflected in the wine. A cocoa finish. Fine velvety tannins ideal for a characterful wine, great for drinking today or, to make the most of this wine’s suppleness and aromatic potential, equally great for rediscovering in the years to come. Ideal culinary companion: The typically Provencal Lamb cooked with frogs-leg risotto (petit épeautre de Sault)

ROUGE 2006   prix caveau 12 €

grenache 60% - cinsault 20% - syrah 20%  

Carbonic maceration (vin de presse) alcoholic and malolactic fermentation, fining and gentle filtration. Elevage 12 mois en fûts de chêne.

Une gourmandise à la robe sombre et intense, de la puissance et de la complexité révélées par un lent élevage en fûts. En bouche une belle matière et des saveurs évoquant la truffe, le sous bois et l’écorce d’orange. A déguster sur une daube au chocolat et à l’orange.