Olympe	In rosé, red and white, the “Olympe” blends are very carefully crafted, always demanding excellence in both vineyard and winery: thorough selection, meticulous sorting of the grapes, and uncompromising vinification. These methods lead to the creation of blends which are affordable, with a clean and direct expression of their fruit, while preserving freshness in the mouth. These are attractive wines easy to match with food.
Sainte Victoire	In rosé and red wines, the Sainte Victoire blends are selected from the best vines, classed as AOC Cotes de Provence Sainte Victoire. Vinification is more painstaking, in a search for superb aromatic expressiveness. The Sainte Victoire Rosé blend is broad, while remaining light and fresh - a rosé destined for fine food. The Sainte Victoire red blend is a wine for laying down, which can also give immediate pleasure, with its richly structured tannins.
Cuvees Mazarine	Made as red and white wines, the Cuvees Mazarine are for laying down. Barrel aging with a higher proportion of new wood gives extra elegance. Wines for fine dining, they match the most refined dishes. Made from century old vines, the “Jadis” (jadis means “from days gone by”) blend benefits from even longer barrel aging. It is only sold after long aging and is a rich and powerful wine, which nevertheless remains light and without heaviness. (available soon)
The Vin Cuit	The Vin Cuit de Grand Boise (Grand Boise “cooked wine”) is part of a long Provençal tradition. It should not be confused with some aperitifs or fortified wines: True vin cuit de Provence is a sweet wine made using very special techniques, which a few estates in Provence are determined to preserve. > To read more about it…