Coeur de loup

Climate:

The winter was particularly wet and mild. Thus, the first buds of the year appeared in early March. Unfortunately, at the end of March, the frost affected our vines for 2 nights (down to -4.3 ° C) and greatly impacted the quantity of the harvest.

The wet spring and the very dry and hot summer allowed the bunches of grapes to mature in good conditions.

Soil:

Ideally located in the heart of the Esclans Valley between the Esterel and Maures mountains, the domain benefits from a stony clay-sandstone soil of red color, particularly well drained, which helps producing quality grapes and wines.

Grapes varieties:

Grenache, Syrah, Cinsault.

Harvest:

The grapes for this prestigious cuvée come from our most beautiful plots which are known to offer the best aromatic potential.

The harvest is launched when the phenolic maturities are at their optimum. Each grape variety are harvested separately.

Vinification:

This wine is vinified in accordance with the organic wine charter.

The mechanically harvested grapes are placed directly in the inert presses for a maceration of a few hours.

After maceration, pressing is carried out completely in the absence of air. The juices are left to settle for 24 to 48 hours. After settling and re-incorporation of the filtered muds, the juices are stored in the cold for 4 to 5 days before starting the fermentation. Fermentations start with the addition of selected exogenous yeasts. They last one week at controlled temperature (17-18 ° C). Then, the wines are under drawn and stored before blending.

Tasting:

Beautiful rose petal color. Raspberry, strawberry and marshmallow nose. Mouth of a beautiful size with a fresh finish, pleasant on citrus notes.

This rosé is made to be served during a whole meal. It accompanies perfectly Mediterranean or exotic cuisine. It’s a gastronomic rosé.

Gold Medal at Concours des Vins de Provence 2021.