The Fabre Family
Côtes de Provence Cru Classé
Cinsault, Grenache/Garnacha, Syrah/Shiraz
From the end of August to the end of September, the grapes are harvested mechanically day and night.
The estate jewel: 740 acres including 200 acres of Cru Classé land in Côtes-de-Provence’s ‘Golden Triangle’, on a vast plain with a mineral, clay-limestone terroir.
Grapes are passed through a tubular exchanger at 15°C before cold maceration with skin. This is followed by pressing and juice select ion, static settling at 13°C and fermentation in concrete vats at a cont rolled temperature ranging from 15-18°C in an air-conditioned cellar, to preserve each variety's flavours and quality as far as possible. After racking, tangential filtrat ion, blending takes place at the end of the year, and then the wine is stabilised, ready for bottling.
A floral nose of rose petals and light red berries that are mirrored on a crisp, mineral like palate. Good balance and rich extract on the finish.