Several parcels are blended together in the press or pressed separately, depending on the ripeness of the different grape varieties.

Direct pressing with whole bunches or de-stemmed, depending on the ripeness of the grapes. Static settling for 24 to 48 hours. Alcoholic and malolactic fermentations in half-muids.

Aging in barrels (half-muids) and on full lees for 9 months, then in stainless steel tanks for 6-7 months after blending the best lots. Natural tartaric stabilizationisation by cooling. Filtration at bottling.

To the eye, this wine is clear and bright with light green and golden reflections. On the nose, there are aromas of white and yellow flowers, such as camomile, broom, and lemon flowers. Fruit scents then appear, with notes of peaches, mirabelles, and ripe melons. On the palate, the attack is fresh and direct, well-balanced with the ample and silky texture of this sunny vintage. This intense wine coats the mouth with its ripe and sweet yellow fruit aromas, spicy notes, and delicate peppery bitterness. Despite a warm and sunny vintage, even though this wine is built on volume, the diplomat has nonetheless managed to retain a beautiful freshness, a harmonious balance, and a persistent length on the palate, with mineral notes and a beautiful salinity.

Open 1 to 2 hours before serving and let it breathe, it requires special attention. This wine goes well with lobsters or white-fleshed fish.

Blend of white grapes from the ampelographic plot directly in the press. Direct pressing during harvest either whole or destemmed, depending on the ripeness of the clusters. Static decantation for 24 to 48 hours. Alcoholic fermentation and aging in half-muids and on total lees for 9 months, then in stainless steel vats for 6-7 months after blending the best lots. Malolactic fermentation is not desired and is blocked by cold and SO₂.

Natural tartar stabilization by maintaining the cold. Filtration at bottling. Aging in bottle for a minimum of 6 months.

To the eye, this wine is clear and shiny, yellow with golden highlights.
On the nose, different aromas of flowers unfold in successive waves: linden, violet and daffodil. Delicate marine notes then appear, evoking notes of sea spray and shellfish. Scents of wild mint and fennel, as well as fruits like yellow plum and guava arrive later. On the palate, the attack is lively and marked, well balanced by the silky, ample and velvety touch of this radiant vintage. The middle and the end of the mouth are tonic, well balanced with the breadth of the fruity side – complex and subtle – and carried by flavours of spices and zest of candied citrus. The saline and delicately bitter minerality radiates and gives this wine persistence.
Crystal-clear gold colour. On the nose, an array of aromas: daffodil, lily, fennel, sweet-almond oil, hazelnut and praline, waffle batter, pine nut, thyme, lemon, passion fruit, poached pear and guava. In the mouth, a velvety touch. Significant magnitude. Superb balance between richness and freshness, with plenty of structure. Great mineral and fruity persistence. 

Open 1 hour before serving in a carafe at 12°C. This wine will go well with an array of fine fish.

Received through gravity from destemmed and not crushed grapes. Skin maceration in thermo-regulated truncated cones and vatting for about 1 month with daily punch-down and pumping over. Spontaneous fermentation under wood. Dewatering and pressing of the marc, separation of the juices at entonnage and ageing in half barrels for 12 months.

Racking and blending in stainless steel tanks, ageing for 6 months before clarifying filtration and bottling.

Intense garnet red with reflections. The nose is powerful and complex, evoking the scents of Corsica with touches of ripe red fruits, tart (gooseberry and blackcurrant), as well as subtler aromatic plant (myrtle) aromas.

The palate is ample with a beautiful length, finely wooded. The characteristic mineral note of the estate is found there. The tannins are elegant, the aftertaste is complex with a persistent aroma supported by ripe fruit notes.

Open 1 hour before serving at 16°C. This wine will pair well with a stuffed lamb shoulder with candied clementines.