Special Cuvées

Sensory discovery

An intense nose with notes of blond tobacco and leather—typical of evolving Mourvèdre—greets you. On the palate, stewed black fruits unfold around dense yet silky tannins. The finish is long, revealing hints of kirsch-soaked cherry. An elegant wine, full of finesse.

Gourmet pairing

Aromatic and intense, this Bandol red pairs beautifully with grilled red meat or poultry in a sweet-and-sour sauce. Also consider spiced vegetable dishes or recipes featuring bell peppers.

Varietals

90% Mourvèdre , 10% Carignan

Terroir et vineyard

Our vines bask in the Provençal sun on clay-limestone soils and benefit from the freshness of the nearby sea. The excellent quality of the grapes reflects the dedication of a passionate team and carefully considered farming methods that respect biodiversity. Our agroforestry practices are preparing the vineyard for the changes ahead.

Vinification

As is mandatory in Bandol, the harvest is done by hand, allowing for meticulous sorting. After fermentation of the destemmed and crushed berries, the wine is aged in large oak casks for the typical 18 months required by the appellation. Once racked, it is blended and then rests a few months in stainless steel tanks before bottling in early summer. Best enjoyed after 5 years of aging, it will delight you for at least the next 30 years.

Découverte sensorielle

A gastronomic rosé at its peak, combining elegance and indulgence. Its expressive nose reveals refined notes of blood orange and citrus blossoms. On the palate, freshness, roundness, and savoriness intertwine to deliver a silky structure and impressive length. A great wine, ready to be enjoyed.

Gourmet pairing

The full aromatic range and richness of this wine shine alongside dishes that are both delicate and intense, such as sushi or lamb tagine. Don’t overlook more original pairings like a velvety butternut squash soup with seared chorizo.

Varietals

90% Mourvèdre, 10% Carignan

Terroir et vineyard

Our vines bask in the Provençal sun on clay-limestone soils and benefit from the cooling influence of the nearby sea. The exceptional quality of the grapes reflects the dedication of a passionate team and farming methods that are carefully considered and respectful of biodiversity. Our agroforestry practices are helping prepare the vineyard for the challenges of tomorrow.

Vinification

As is mandatory in Bandol, harvesting is done by hand, allowing for precise selection of the best bunches. The fresh grapes are pressed immediately upon arrival at the winery. After racking, the wine is aged on fine lees to bring finesse and delicacy. Malolactic fermentation is blocked to preserve the wine’s freshness. Following blending in early January, the wine is bottled in early March, then aged in bottle in our cellar. It reaches its peak after 5 years of aging and can be enjoyed for many years to come.

Sensory discovery

This is an expressive wine with notes of citron, lemon, and menthol. On the palate, those same aromas carry through, supported by a beautiful structure. This wine is precise and fresh, with a lovely texture resulting from its unique vinification. The finish is long and refreshing.

Gourmet pairing

The aromatic finesse and delicacy of this wine will shine alongside refined dishes such as a shellfish platter or veal in a creamy mushroom sauce. It also pairs wonderfully with fresh goat cheese.

Terroir et vineyard

Our vines thrive under the Provençal sun on clay-limestone soils and benefit from the cooling influence of the nearby sea. The exceptional quality of the grapes reflects the dedication of a passionate team and carefully considered farming practices that respect biodiversity. Our agroforestry approach is helping to prepare our vineyard for the challenges ahead.

Vinification

As is mandatory in Bandol, harvesting is done by hand. After destemming, the Clairette grapes undergo cold maceration for 72 hours in the Ugni Blanc juice to enhance complexity and mouthfeel. We then proceed with partial skin-contact fermentation to bring a delicate tannic texture. Aging on fine lees in stainless steel tanks adds finesse and elegance. Best enjoyed within 8 years of release