GRAND VIN DE PROVENCE

Oldest family vinegrower in Provence Established in 1813 7 generations of winegrowers « The domain of junipers » Selective distribution 2/3 gastronomic restaurants & 1/3 independant wine shop 50% France & 50% Export (North-europe, USA,start Asia)

Organic wines 120 acres of vines 200.000 bottles / years 65% rosé / 25% red / 10% White wines 30 acres of wheats and chickpeas Green fertilisation and partnership for animal fertilisation Soil reinergisation Valorisation of the ecosystem 10 acres of woods ecosystem

Terroir profil AOP Côtes de Provence & Cru Sainte Victoire Septentrional micro climat - No sea breath influence, hot days and cold nights … freshness - Dryest place in Côtes de Provence … concentration - Mistral wind exposure … concentration - South exposure … concentration and maturity Sainte Victoire montain soil 250 meters high altitude … feshness - Limestone soil … mineral expression - Clay soil … roundness volume AOP Côtes de Provence & Cru Sainte Victoire

Mas de Cadenet Rosé SOIL Limestone FARMING New 2017: silver medal at Paris challenge 2016: 90 pts, editor’s choice 2015: 91 pts 2014: 91 pts, editor’s choice 2013: 91 pts, editor’s choice 2012: 91 pts SOIL Limestone FARMING 45% Grenache - 45% Cinsault - 10% Syrah yield: 45h/ha VINIFICATION Night harvest (must at 10°C), Picking of the grapes at rising maturity Destemming, crushing of the berries and skin maceration Low temperature alcoholic fermentation (18°C) Grapes blending 2015: 90 pts

Mas de Cadenet White SOIL Limestone FARMING 100% Rolle (Provence Vermentino) yield: 45hl/ha VINIFICATION Picking of the grapes at rising maturity Destemming, crushing of the berries and skin maceration Low temperature alcoholic fermentation (18°C)

Mas de Cadenet Rouge SOIL Limestone FARMING 70% Syrah - 30% Grenache 2013: 91 pts, editor’s choice SOIL Limestone FARMING 70% Syrah - 30% Grenache yield: 40hl/ha VINIFICATION Grapes harvested at full maturity, destemming Alcoholic fermentation at 30°C Delestage, Pigeage and pumping over Post-fermentation maceration 12 months ageing in oak barrels (Allier french oak, futs and demi-muits from 4 to 7 years old) Grapes blending

GRAND VIN DE PROVENCE