The Iris range offers fresh, fruity and aromatic wines. After a direct pressing and a light clarification, the white and rosé musts are fermented at low temperature in stainless steel tanks before being kept on fine lees for a short period of time to allow for early bottling and consumption.
For the red grapes, the harvest is done at the right maturity, in order to favor freshness, tension and aromatic persistence. A measured extraction during the alcoholic fermentation as well as a short ageing without wood, ensure a silky and minty mouth.
AOP Côteaux d'AIX-en-Provence
Coming from hillside soils with a higher clay content, the "Oddo" range offers fine, elegant and racy wines.
Pressed in whole bunches, or cold-stored for 1 to 3 weeks, the white and rosé musts are fermented in stainless steel and concrete vats, and then matured for a few weeks to a few months on the lees, in order to increase the sweetness and preserve the varietal aromas.
Collected in boxes and meticulously sorted on a selection table, the red grapes are slowly vatted by gravity in concrete tanks. After 3 to 4 weeks of vatting, they are then racked into tuns and barrels for 10 to 14 months of maturation, during which time the wines will mature and develop the aromatic complexity that makes them unique.