Since the 2009 harvest, grapes in Provence have been harvested by hand at night, to preserve the fruit and its fresh aroma. This new grape-harvesting method helps increase and maintain quality. Pressing is the key step in the rosé wine-making process. It consists of gently extracting the juice from the grape. This is done by pressing the fruit immediately after the seeds are removed. Fermentation helps make wines with great finesse. It occurs in clear juices, so first the juices must be clarified, which means eliminating the large particles from the skins and the pulp… Once the alcoholic fermentation process is complete, the wines are aged in the cellar in stainless steel barrels or lined concrete tanks during the first part of the winter so they can be stabilised and clarified naturally.

Litchee-pink colour, very pale and limpid. The nose has great finesse. Pink grapefruit and linden blossom notes reveal this wine’s very rich mineral quality in a poetic evocation of the sun rising over the Provence Garrigue on a summer day. On the palate, the wine is ample and balanced around sensations of freshness, delicacy and sweetness. It is bursting with small fresh fruits such as the arbutus berries on the wooded hillsides of the schist terroir of the Château la Gordonne. The long, pleasant finale expresses the finesse and flavour of a wild strawberry sorbet.

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