Special Cuvées

Grape varieties : Mourvedre 90 %, Old-vine Carignan 10 %.

Cultural practices : Currently in conversion to organic agriculture (first harvest in organic agriculture in 2021), the vineyard has been managed for more than 10 years with wine-growing practices that meet the specifications of organic agriculture.
We have integrated a process to reduce the use of phytosanitary products. This means that the treatments are carried out at night,  we adapt our interventions to the disease pressure, the stages of Vine receptivity and the climatic conditions.

Our soils are not worked from October to March. Starting in March, a work of the Cavaillon is carried out using interception tools, supplemented by a superficial ploughing of the inter-rows. Our vines are led in “Goblet pruning” and we have a few smooth plots.

Harvest : Manual harvest, sorting on the vine and cellar. Maximum output of 40 hl/ha.

Wine Tasting :

AOP Bandol – Les Lauves 2015 :

•  Nose : Fine, dense and complex with notes of spices, scrubland and slightly minty.
• Mouth: Powerful with a lot of character. Dense tannic structure, tight and ripe tannins. Fresh and long final.

Conservation : Potential for custody : more than 20 years

pH : 3,53

Total Acidity g/L H2SO4 : 3,56

Volatile Acidity g/L H2SO4 : 0,56

Alcoholic strength by volume %Vol : 15,83

Acid L-malique g/L : <20

Total sulfur dioxide mg/L : 25

Residual sugars (Glucose + Fructose) g/L : 0,69

Grape varieties : Mourvedre 90 %, Old-vine Carignan 10 %.

Cultural practices : Currently in conversion to organic agriculture (first harvest in organic agriculture in 2021), the vineyard has been managed for more than 10 years with wine-growing practices that meet the specifications of organic agriculture.
We have integrated a process to reduce the use of phytosanitary products. This means that the treatments are carried out at night,  we adapt our interventions to the disease pressure, the stages of Vine receptivity and the climatic conditions.

Our soils are not worked from October to March. Starting in March, a work of the Cavaillon is carried out using interception tools, supplemented by a superficial ploughing of the inter-rows. Our vines are led in “Goblet pruning” and we have a few smooth plots.

Harvest : Manual harvest, sorting on the vine and cellar. Maximum output of 40 hl/ha.

Wine Tasting :

AOC Bandol Rosé Sainte Catherine :

• Nose: Powerful expressing a beautiful complexity with spicy notes,
• Mouth: Viney and structured with a beautiful balance. Notes of spices and scrubland, very long in mouth. Nice rosé of gastronomy.

Conservation : To consume within 3 to 5 Years following the year of production.

pH : 3,42

Total Acidity g/L H2SO4 : 3,02

Volatile Acidity g/L H2SO4 : 0,27

Alcoholic strength by volume %Vol : 14,39

Acid L-malique g/L : 1,11

Total sulfur dioxide mg/L : 6

Residual sugars (Glucose + Fructose) g/L : 1,59