The grapes are picked at night so that they are harvested when cool. They are pressed immediately and the juice is cold-settled before undergoing fermentation at monitored temperatures of between 16° and 18°C. Alcoholic fermentation lasts 5 to 7 days. The wine is then racked and left on fine lees. We chose to prevent malolactic fermentation from taking place in order to preserve freshness. The wine is then aged for 6 months before being bottled.
Our Rolle is golden in colour with green highlights. Its intense nose combines spicy scents of white pepper with floral notes of linden and hawthorn along with fruity aromas (apricot, peach, citrus). Elegant and well-balanced on the palate, full-bodied, powerful and fat with lovely freshness and highly complex flavours. This is very subtle white wine with Mediterranean character.
The Rolle grape is said to be of Turkish origin, hailing from the region of Anatolia. It is thought to have been brought to the Italian province of Liguria by Genovese merchants. From there it would have crossed the Alps into France, where it was cultivated in Provence, around Nice and in the Languedoc-Roussillon region, as well as in Corsica and Italy where it is called Vermentino.