Soil in organic culture since 2008

Red

Mourvèdre, Grenache, Cinsault, Syrah depending on the vintage.
Late harvest, totally stalked. Maceration for 21 days in stainless steel vats or in wooden coneshaped tanks. Traditional maturation in casks.

Deep ruby. Powerful bouquet with a delicate woody nose, and predominant aromas of red fruit, mulberry and raspberry. Full bodied, well balanced with rounded tannins. Hints of pepper, liquorice and violet.

Old vintages should be decanted before serving at around 18°C. Good with wild fowl, duck, truffles, trussed leg of lamb, noisette of lamb, grilled bream and red mullet.

Red cuvee charriage

Mainly Mourvèdre. Selected grapes from the parcels of old vinestock of the Moulin des Costes. Harvested totally stalked. Pre-fermented maceration. Daily pigeages. Fermentation of 31 days. Blending at the end of December. Partial maturation in casks. Bottled in March. An ambitious cuvée, produced with the old Mourvèdre of the Domaine, a mature wine with a strong character.

Brilliant, and intense, deep ruby Delicate nose with hints of spices, mint and cider. Well structured, spicy, rounded tannins, with a lingering taste of mulberry and black pepper.

Decant 2 hours before drinking at 18°C. Long lifespan, structured between power and delicacy. Good with venison, duck conserve, truffles, shoulder of lamb and stuffed leg of lamb.

Rose

Mourvèdre, Cinsault, Grenache depending on the vintage. Direct pressing of the grapes from September to mid October. Fermentation lasting from 11 to 17 days in stainless steel vats. Blending in late January. Bottled from the end of March. The wine is matured in bottles in our air conditioned cellars.

Brilliant salmon pink colour. Elegant fruity bouquet with an expressive nose. Delicate aromas of fruit and mango. A pure, clean tasting, harmonious wine. Well balanced with accompanying fruit aromas.

To be drunk between 12 and 14°C. Good with grilled red or white meats, Provencal specialities, fish dishes in sauce, veal blanquette, curry and dishes using saffron.

White

Sauvignon Blanc, Bourboulenc, Clairette pointue, and Ugni Blanc depending on the vintage. Direct pressing of the grapes harvested from mid August to the end of September. 21 days of fermentation in stainless steel vats. Bottled from May. Matured in the bottle in our air conditioned cellars.

Intense brilliant hue. Delicate bouquet with subtle hints of white flowers and fresh fruits. Well balanced, very fine taste. A lithe and eminently seductive wine.

Served at 12 to 14°C. Drunk as an aperitif, or to accompany white meats, grilled fish, shellfish, smoked salmon or goat’s cheese.