AOP CÔTES DE PROVENCE

OUR WINES

Discover a contemporary vision of the côtes de Provence with Ultimate Provence. 

In an exceptional bottle with a timeless design, Ultimate Provence rosé reveals unprecedented freshness.

ULTIMATE PROVENCE ROSÉ

Grape varieties: 30% Cinsault, 30% Grenache noir, 30% Syrah, 10% Rolle
Terroir AOP Côtes de Provence
Guard : Consume now or within 2 years
Alcohol content : 12.5% Vol

Ultimate Provence rosé, the emblematic cuvée of Provence, subtly blends grape varieties such as Syrah and Rolle. Its pale color, with coppery or silvery reflections, is the result of a meticulous process, from selection of the best juices to stabulation on lees.


Winemaking Fermentation at 16-18°C preserves the aromas, followed by reduced ageing on lees before final blending. A contemporary rosé, combining fruitiness, floral nuances and spices.

ULTIMATE PROVENCE WHITE

Grape varieties: 100% Rolle
Terroir AOP Côtes de Provence
Guard : Consume now or within 2 years
Alcohol content : 12.5% Vol

Ultimate Provence blanc, a cuvée emblematic of contemporary Provence, reveals the aromas of the Rolle grape, blending Menton lemon, floral notes and white pepper. Its golden-yellow color is the result of maceration in the press and a careful selection of grapes.
of the finest juices, offers a sensory experience enriched by bourbe stabulation.

Winemaking Fermentation takes place at around 16-18°C, in different types of vats. Reduced aging, on lees, precedes final blending before bottling.

ULTIMATE PROVENCE ROUGE

Grape varieties: 80% Syrah, 20% Cabernet-Sauvignon
Terroir AOP Côtes de Provence
Guard Drink now or within 3 to 5 years
Alcohol content : 14% Vol

Ultimate Provence rouge is the emblematic cuvée of an absolutely contemporary Provence. Here, Syrah and Cabernet grapes exhale fragrances of plum, blackberry and spicy notes of gray pepper. The grapes are harvested early in the morning, and quickly transported to the winery.


Winemaking Fermentation at between 20 and 26°C, with regular pumping over of the marc cap, ensures gentle extraction. Fermentation lasts no more than 4 weeks, to coat the tannins, without over-extracting. Partial barrel ageing ensures greater aromatic complexity.