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Florette 2014
-
Blend
10% Cinsault
60% Grenache
10% Rolle
20% Syrah - Country France
- Region Provence
- Appellation Cotes De Provence
- UPC 0 15643 42264 5
Tasting notes
Brilliant pale pink colour. Intense nose yielding notes of red fruit (raspberries) and stone fruit (peaches). The mouthfeel is fruity and tense, offering both freshness and good length on the
palate.
The wine
As early as in II BC, the Romans settled on the Ligurian lands that has been colonised four centuries earlier by the Phoceans who founded the city of Massalia, Marseille. They developed winegrowing in the region and created the Provincia Romana: Provence.
The Terroir included in the production area belongs to the natural region of the "limestone Provence", which is strictly delimited within twenty-eight villages that surround Brignoles. The altitude (350 m average, 500 m for the highest plots) as well as the massifs of Sainte-Baume to the west, Bessillons to the north and Barres de Cuers to the south that protect from maritime influences means that the Coteaux Varois en Provence enjoy a more continental climate.
Florette is the result of the exacting blending carried out by our own teams based on some of the best vats from our partner winegrowers. A wine that rhymes with art de vivre and sharing.
The Terroir included in the production area belongs to the natural region of the "limestone Provence", which is strictly delimited within twenty-eight villages that surround Brignoles. The altitude (350 m average, 500 m for the highest plots) as well as the massifs of Sainte-Baume to the west, Bessillons to the north and Barres de Cuers to the south that protect from maritime influences means that the Coteaux Varois en Provence enjoy a more continental climate.
Florette is the result of the exacting blending carried out by our own teams based on some of the best vats from our partner winegrowers. A wine that rhymes with art de vivre and sharing.
Vinification and maturing
The grapes are picked early in the morning so as to press the fruit directly after picking. This is followed by low-temperature clarification then fermentation using yeasts selected for their high thiol yield.