Appellation :           AOC Coteaux Varois en Provence

Vintage :                 2010

Grape variety :       Grenache 52 %

                               Cinsault 32 %

                               Carignan 16 %

Soil :                       Clayey-chalky soil

Vineyard area:       13 Ha.

Date of harvest:      From September 10th until September 13th 2009.

Yield per hectares: 35 Hl/Ha.

Oenologist :            Richard BERTIN La Crau.

Manufacturing process :

                               Drainage wine 30%. Direct pressing 70%.

Vinification under regulated temperature of 17° C.

Tasting notes :        Light salmon rose, typical nose of pomegranate and strawberry. Fullness and nicety in mouth, notes of red fruits.

Cellaring :              About 2 years.

Cooking ideas:       Grilled Gambas.

                               Mediterranean specialties.

Temperature:          16 °C.