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Côtes de Provence - Cru Classé |
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Pale salmon pink color with silvery glints. Fine nose of rose and magnolia; second nose of citrus fruits and red currant jelly. Straightforward attack of white fruits, moving to zest of citrus fruit. Delicious silky texture. Long-lasting finale with a soft mineral touch. |
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Lobster, crayfish, squid, baked goose liver with honey, calamari |
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Grapes are handpicked |
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Process includes skin contact for 18 hours, fermentation at 61°F, and aging in an underground cellar, carved from rock. |
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Positioned at the junction of two geological areas; soil is a combination of clay and grit, well suited to vine culture and wine production |
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25 hectoliters per hectare |
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3,000 bottles |
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