Cotes de Provence Rose

Varieties: Mourvèdre (75%), Cinsault (15%), Grenache (10%)

Fermentation: Spontaneous Fermentation in concrete tanks that lasts approximately two weeks

Pressing: Whole-cluster direct pressing for 24 hours

Time on Lees: 2 months on lees

Malolactic Fermentation: Blocked by temperature

Élevage: 6 months in concrete cuve

Press Wine: 20% press wine, 80% free-run juice

Parcel Names, Slopes, and Locations: 1.5 ha of south-facing sloped vines declassified from AOC Bandol in 2013

Soil Types and Compositions: Limestone-clay

Vine Age, Training, and Density: Mourvèdre is trained en gobelet; Grenache, Carignan, and Cinsault are trained in Guyot. 40-year-old vines at 5000 per ha.