Pur-Été

2023

AOP Côtes de Provence

The new vintage of our unique rosé wine, made without sulphites or other additives. Our terroir in its purest state.

52% Cinsault; 48% Cabernet Sauvignon

Serve at 9 ° and young and not too cold, to get the full aromas. Open the bottle 20 minutes before drinking.

Vinification in stainless steel tanks ; Alcohol: 12.5%; Residual sugar: 0,27 g/L; Acidity: 2,25 g/L; SO2 T: < 10 mg/L no added sulphites

Wine

Dedicated to organic agriculture, it is obvious to us that a more natural approach is the future of good wines. Since 2017, we make the crazy bet of offering you a completely natural Rosé de Provence.

For the Pur-Été, everything starts with the manual harvest of perfectly ripe Cinsault and Cabernet Sauvignon grapes (50/50). After a short "maceration pelliculaire", we press the whole grapes extremely gently. After that, the whole fermentation and vinification process consists of mastering our thermoregulated tanks with cold and little heat, like good chefs do it. At the end, we wait for our Pur-Été to undergo its "malo", the second fermentation set in motion by bacteria, during which malic acid molecules are converted into milder lactic acid. Only after this second fermentation a natural wine is so stable that we can bottle it without any additives. Otherwise there would be a risk that it might continue to ferment in the bottle. The malo can hardly be controlled. If it succeeds, the wine is not only stable. By converting the more aggressive malic acid into milder lactic acid, the wine tastes different. Softer, fuller, more special. "Brioché" is our word for the Pur-Été.

Tasting notes

Pale, sandy colour with hints of grey.

The aromas are pure and intense, marked by a milky structure with peach and coconut aromas and a hint of gunflint.

On the palate, the wine is soft and well-balanced, with a light acidity accompanying the sweetness and aromas of peach and pineapple, leaving a clean, crisp finish.

Food Pairing

This natural wine will go perfectly with your grilled meats, but also with more Mediterranean dishes such as poultry with candied lemon and thyme, a tomato salad mozzarella burrata, or a pissaladière.

Fresh and dry Rosé wines from Provence are an excellent accompaniment to all kinds of fresh cheeses. We recommend a fresh and mild goat or sheep cheese, such as Etorki or Chavroux, or as alternatives a Brie de Meaux or a mild Comté - a raw milk cheese from the French Jura.

Almost any sweet dessert is made for the Pur-Été. How about a red fruit crumble, a rhubarb pieune or a « verrine de Tropézienne aux framboises » ?

Technical sheet