La Mongestine - 'Bob Singlar Blanc' - Roussanne, Vermentino - Provence, FR - 2021

Golden yellow color, opaque, greenish-gold highlights.
The nose is Firm, with acacia aromas, lemon aromas, pear aromas, white fruit aromas.

Organic viticulture. Manual and mechanical harvest. Temperature-controlled fermentation in stainless steel vats, Malolactic fermentation, Cold pre-ferment maceration, Unfiltered. Ageing in temperature-controlled stainless steel vats. Clay-limestone soils.

In the heart of the *Provence-Verdon *region, near the village of *Artigues *(northeast of Aix-en-Provence), the estate stretches on a long hill of 40 ha, surrounded by forests, with a total area of 120 ha and culminating at 450 m above sea level.
The *altitude *coupled with the *northern exposure *creates a unique microclimate in Provence. In summer, the nights are cool and the days are sunny and hot. Winter is cold and harsh. These parameters give us a climate that is more northern than southern.
Thus, our grape varieties are very varied through *typical southern grape varieties *(Grenache, Cinsault, Syrah, Vermentino, Grenache blanc, Sauvignon blanc, Cabernet Sauvignon) and *more northern grape varieties *(Roussanne, Pinot noir).

Our clay-limestone *terroirs change according to their positions on the hillside. Very clay and more humid at the bottom of the hillsides, they become drier and gravelly at the top of the hillsides.
On *the edge of the forest, we will have the coolest plots thanks to the phenomenon of shadows. They will be perfect for heat-sensitive black pinot.
Some safre corridors are also found in the middle of our plots, an ideal playground for our Syrah.
This diversity of encépagement, exhibition, terroir within the estate led us to create 12 cuvées *with their own identity for each.
Our *biodynamic cultivation practices *allow the estate to strengthen *the natural vigor of the vine *in order to naturally fight its own enemies (cryptogamic diseases, drought...).
The use of prepared horn dung, horn silica and plant decoction allows us to best respect life and the terroir by limiting our contributions of sulfur and copper to the vine.
A *healthy *and living *grape *(with its population of natural yeasts) allows us to carry out *natural winemaking *(without oenological inputs) in order to respect the terroir, the vintage and ultimately *the consumer.
Only the microorganisms naturally present on the grape skin *will transform sugar into alcohol and thus reveal our different cuvées according to our different grape varieties, our different terroirs (our yeasts are therefore "indigenous"). The *magic of life *guided by the winemaker works in this way, to get the most out of every vintage.
The work of wine in the cellar is defined according to the *lunar calendar *in order to *respect the wine *in the same way as *the vine *was *respected.
The addition of sulfur in very small quantities will occur (or not) depending on the air resistance of the cuvée before it is bottled.
A *fair know-how *between *traditional method *and *creation *like a chef in the kitchen.

Thus, our AOP rosé is pressed directly at the arrival of the harvest and fermented in a liquid phase while our rosé in French wine ferments macerating with Vermentino berries.
This is the case for whites with incubated *fermentations, *barrels, amphorae *but also in macerations of several weeks to transform our white into orange wine!
Reds also present this diversity of palette with reds worked in the liquid phase to give them great buvability, and reds worked in the solid phase (classic maceration of two weeks) to give more *structure *and *material. We take the utmost care of our cuvée Auguste by pushing the macerations up to 60 days in submerged marc to combine power and finesse.