Terroir : Schist
Altitude : 150 to 350 metres
Surface area : 2.5 hectares
Production : 9,000 bottles
Grape varieties : 55% Roussane
45% Grenache blanc
Vinification : Hand picked harvest in small crates, sorting of grapes as soon as they reach the cellar. Direct pressing. Cold settling of the juice. Fermentation in new oak. Slow fermentation between 16 and 20°C. Malolactic fermentation according to the nature of the vintage.
Maturing : In barrels for a minimum of 6 months on fine lees with stirring following by 3 months in vats.
Tasting notes : A nose evoking ripe white fruit mixed with vanilla and white flowers. Silky palate. Elegant with pears and pineapples in the background.
Ageing : Needs to be consumed within 4 to 5 years depending upon the vintage.
Food pairing : Cistus can be appreciated as an aperitif, with fish dishes, salmon, Saint Jacques shellfish, and goat's cheese.