Pointe du Diable, coastal vineyard

The coastal Pointe du Diable terroir, with a strong maritime climate, includes many plots with a sandy soil made up of ancient alluvial deposits scattered with quartz shards. The Pointe du Diable cuvée produces wines reminiscent of sea breezes that are ideal for drinking with shellfish and grilled fish. This unique terroir creates lively red, white and rosé wines with a long finish and freshness from the excellent balance between fruit and acidity.

Pointe du Diable rosé 2017

Pointe du Diable Rosé 2017

  • Grape varietals: Grenache, Cinsault.
  • Soil: Sandy soil composed of old alluvial studded of broken quartz.
  • Harvest: From 6th September 2017.
  • Winemaking: “Saignée” for this rosé. Low temperature maceration (24 hours). Aged during 3 months on lees.
Lovely salmon pink colour. Discreet floral bouquet, with iris and white pepper, and lightly saline notes. Frank attack. Lovely freshness on the palate. Hints of cedrat and pineapple finishing on soft notes of cherry and spice. Vibrant length with fragrant acidulous and peppery aromas.
Serving temperature: 14°C.
Octopus Provencal style, aubergines with Parmesan, spaghetti bottarga, or as an aperitif to enjoy in the shade of the plane trees.

Pointe du Diable Rouge 2014

  • Grape varietals: Syrah, Grenache, Cabernet Sauvignon
  • Soil: Sandy soil composed of old alluvial studded of broquen quartz.
  • Harvest: From 9th September 2014.
  • Winemaking: Maceration at low temperature. Long fermentation (4 weeks). 40% aged in oak barrels.
Soft red colour. Nose with notes of spices (white pepper and juniper berries), aromas of ripe red fruits, pine resin, grilled green pepper and eucalyptus notes. Soft and elegant on the palate. Lingers well, with note of bilberry and blackcurrant. A spicy, fresh finish (gingerbread and star anise). Serving temperature: 16°C to 18°C.
Roasted pork with thyme or baked ham.