Grape variety : Predominantly Rolle (Vermentino), Clairette and Ugni-Blanc.
Production method : After gentle pressing, the saignée (juice run-off) is selected. Alcoholic fermentation is regulated. To retain all its liveliness, malolactic fermentation is halted by light sulphiting.
Alcohol : 12 to 13%.
Age when bottled : 6 months.
Storage life : up to 5 years.
Tasting notes : This wine has a light, straw-coloured robe. A nose of ripe fruit, pear and pastry (brioche) scents. A supple wine with roundness and a nice long finish in the mouth.
Food and wine pairings : Served at 12°C, this wine is the perfect accompaniment for fish in sauce, shellfish or a nice bouillabaisse.

The Abbaye de Saint Hilaire is a light rosé that makes a delightful aperitif, while the Domaine de Clapiers rosé is the perfect pairing for summer dishes.

Grape variety : Cabernet-Sauvignon, Carignan, Cinsault, Grenache.
Production method : It is produced with a blend of juices obtained by direct pressing and maceration on the skins at room temperature for 4 to 6 hours. The juices are racked using a cold enzymatic process (12/14°C) for 24 to 36 hours, then fermented at a regulated temperature of 16 to 17°C. Fermentation lasts approximately 12 to 18 days.
Alcohol : 12 % vol.
Storage life : up to 2 years.
Tasting notes : This clear pink wine is characterised by scents of ripe red berries and fresh preserves. It is a fine, round and balanced rosé wine that makes a pleasant accompaniment for your summer meals.
Only available in a 5L Bag-In-Box.

Grape variety : Syrah, Grenache, Cabernet-Sauvignon.
Production method : This red is obtained by separate vinification of each grape variety, harvested at full ripeness. Devatting begins after twenty or so days of fermenting. They are then blended according to their individual organoleptic qualities.
Alcohol : 12 to 13%.
Age when bottled : 12 months.
Storage life : 5 to 10 years.
Tasting notes : This wine has a clear, lively garnet-coloured robe. Its wild nose exhibits notes of garrigue and dark berry fruits. Fig and fresh walnut aromas emphasize an excellent structure with a liquoricy edge. This is a solid wine with a long-lasting finish.
Food and wine pairings : Serve between 16 and 18°C with traditional French cuisine, meat in sauces, cassoulet, stews and well-aged cheese.

Grape variety : Predominantly Syrah, blended with Cabernet-Sauvignon
Production method : Grape selection at the parcels, traditional maceration for 8 to 10 days. Aged in concrete vats and oak barrels for approximately 12 months.
Alcohol : 12 to 13%.
Age when bottled : 12 to 16 months.
Storage life : 5 to 10 years.
Tasting notes : This wine is a dark ruby red with glints of black. Its fine nose expresses candied fruit and toasty notes tinged with a suggestion of torrefaction. The fresh taste combines the fruity flavour of cherry and fig with notes of vanilla. This wine is sheer pleasure once reached maturity.
Food and wine pairings : Served at 17°C, this elegant red is delightfully suited to strong dishes like game, osso bucco or truffle omelettes.
The Cuvée du Prieur is available in a 75cl bottle as well as a 1.5L magnum.

Grape variety : Predominantly Syrah, blended with Cabernet-Sauvignon.
Production method : Grape selection at the parcels, traditional maceration for 8 to 10 days. Aged in concrete vats and oak barrels for approximately 12 months.
Alcohol : 12 to 13%.
Age when bottled : 12 to 24 months.
Storage life : 5 to 10 years.
Tasting notes : A beautiful deep garnet colour with glints of black, this red wine is typical of the Saint Hilaire terroir. The nose expresses roast fig and kirsch. Scents of leather and tobacco emerge when swirled. Its fresh and fruity mouth reveals aromas of stewed fruit and candied cherry. The finesse and roundness of this cuvée will astound you !
Food and wine pairings : We highly recommended serving this wine at 17°C with rare roast beef studded with garlic, duck breast with mushrooms or venison in a red wine sauce.

Grape variety : Syrah, Grenache, Cabernet-Sauvignon.
Production method : This red is obtained by separate vinification of each grape variety, harvested at full ripeness. Yeast is added to the vatted wine, and overpumping is done once a day (drawing the wine from the bottom of the vat and spraying it over the cap), as well as two or three "délestages", also known as rack and return (removing juice from vat to aerate it, letting the cap sink, and then pouring the juice back over the cap). Fermentation temperatures are regulated at around 23 to 26°C. The wine is devatted after about twenty days in order to optimise polyphenol extraction. They are then blended according to their individual organoleptic qualities.
Alcohol : 12 to 13%.
Age when bottled : 12 months.
Storage life : 3 years.
Tasting notes : A clear ruby red in the glass, this wine exhibits complex notes that combine black berry fruit with scents of the garrigue.
Well-balanced in the mouth, it releases fresh and delicate aromas. A pleasant wine for any day of the year !
Food and wine pairings : Serve between 16 and 18°C with traditional French cuisine.

This blanc de blanc with its light yellow robe is distinguished by an abundant bubble collar.
Its nose has accents of brioche and gingerbread, while its mouth is deliciously full of ripe fruit. It has a lovely, long-lasting finish.
This blanc de blanc can be kept 2 years.
We recommend Cuvée Sophie as an aperitif, a dessert wine or simply to celebrate joyous occasions !