the winemaking:

WIne & Spirits Magazine Top 100Made in the traditional Provencal way. Direct to press within two hours of picking so very limited skin juice contact to emphasize freshness over density. We select from five hillside vineyards surrounding the city of Aix en Provence. Fermentation is in stainless steel and concrete tanks. Lees are stirred during and after fermentation to add some body. five years ago when we started producing in Coteaux d’Aix the growers we were working with had very little cinsault planted, a grape that we think is important in a proper rosé blend. Finally some of those new vineyards have matured and the blend is now 15% cinsault. Over the last few years we have also been steering the winemaking and blending to maximize complexity over power.

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