Harvested during the serene Provençal dawns, meticulously de-stemmed and fermented exclusively in stainless steel. Temperature regulated to prevent oxidation. ‘Bâtonnage’ (the agitation of the lees sediment in the tank) is performed bi-weekly to enhance the wine’s velvety texture. Enticing aromas of delicate red berries, crisp and vibrant on the palate, with an elegantly refined mouthfeel.