An estate with a superb terroir. The grapes are hand-picked, not destemmed, and crushed gently before going into fermentation vats for 15 to 21 days with temperature control. Next, the wine is matured in large oak barrels for 18 to 24 month. This results in a fine red wine with a powerful nose combining notes of spice and red fruit. It is ample and solid, rich in colour and structure, with very well-balanced tanins and good ageing potential.
No chemical weeding, organic since 2014.
The Bandol white, made with the Clairette and ugni blanc varieties, is just as flavoursome, releasing intense floral notes of heather. It goes ideally with grilled fish. The Bandolrosé, combining finesse and structure in the mouth, has notes of flowers, a fine, intense colour, great elegance and a very long finish on the palate. Remarkable value for money, limited quantities available, older vintages possible.
Fermentation lasts from 15 to 20 days with control of the temperatures. Then the wine is matured out of tanks for the Rosy ones and the White; in the lightnings of oak from 18 to 24 months for the Reds
Characteristics
The Rosy ones: combining smoothness and structure, with the notes of flowers and fruits are very elegant wines, persistent with the palate. White: resulting especially the pale ones are really tasty, they let escape from the intense floral notes but also from the fragances of pine, resin and honey. Reds: are vintages with the powerful nose where mix the red spices and escapes. Full, solid, rich color like of structure, they have very well-balanced tannins
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