Vinified in concrete vats with skin maceration, double settling and matured on fine lees for 3 to 6 months with stirring every day at the end of fermentation and then once a week during maturation.
The great aromatic complexity of this wine, underlined by subtle and elegant oaky notes, enables it to accompany an extraordinary range of dishes. The palate abounds in white fleshed fruit, peach, hints of spice, resin, and honey.
Food and wine pairing: sweet spice tagine, roasted turkey breast with vegetable stuffing or roasted corn on the cob with coconut and curry.
The La Clape hill range has a dry, harsh climate. Sunshine and wind form a generous couple with the exposed rocks either bathed in their warmth or buffeted by their force. La Clape is one of France’s sunniest spots, with up to 3,000 hours of sunshine a year. This is no accident – in the sky above, thirteen different winds cross paths. The Tramontane, Cers, Ponant, Spanish wind, Lebech and Gregaou, to name a few, take it in turns to drive away the clouds that may otherwise form a shroud over the beautiful peninsula. Occasionally, a southern storm rises and outsmarts La Clape’s windy allies. And when it does, the spectacle is as magnificent as it is rare.
Here, the soil series alternate: the land is home to a mantle of flat stones with sharp edges; red earth with oxidised iron; grey or yellow marl; and red or green sandstone for instance. La Clape offers a merry-go-round of soil types uniquely suited to the needs of each grape variety. The stones toughen up the vines and allow them to fully express their potential.