RUMOR WHITE WINE

<p>RUMOR Cotes De Provence White wine is a limited production wine showcasing the best Rolle grapes from the region. With only 400cs produced in its inaugural release, this wine is a rare and true expression of a lively, aromatic and elegant wine. The organic vineyard benefits from soil treatments kept to a strict minimum. The grapes are selected from specific vineyard plots and then harvested in the early morning to further capture freshness and brightness to ensure structure and fruit balance. After destemming, the grapes are pressed as soon as possible. Cold static clarification is followed by slow, cool, fermentation in temperature controlled stainless steel vats, before being aged for 8 months on fine lees in Amphora.</p>

<p>Made with Organic Grapes. Vegan.</p>

<p>Wine Sub-Applelation: Flassans Sur Issole</p>

<p>Wine Varietal: 98% Rolle, 2% Ugni Blanc</p>

<p><strong>Tasting Notes</strong></p>

<p>Right from the outset the straw-coloured RUMOR White gives off delightful aromas of citrus, peach, apricot and acacia blossom. The light, delicate palate shows fine structure and elegant balance. The finish has just a slight hint of bitterness and an invigorating acidity which leaves a great feeling of freshness in the mouth.</p>

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<p><strong>Vintage Notes</strong></p>

<p>With particularly low rainfall, the year produced lower volumes than normal, particularly for the whites, but gave lively, aromatic, elegant wines.</p>

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<p><strong>Winemaking Notes</strong></p>

<p>Made up of Triassic clays and limestone, the vineyard’s composition creates a dry and rapidly draining environment, which allows the grapes to develop maximum phenolic ripeness while maintaining freshness along the coast. Completely organic, with soil treatments kept to a strict minimum, the grapes are selected from the youngest vines in several plots, and then harvested in the early morning to further capture freshness and brightness to ensure structure and fruit balance. After destemming, the grapes are pressed as soon as possible. Cold static clarification is followed by slow, cool, fermentation in temperature-controlled stainless steel vats, before being aged for 8 months in fine lees in Amphora.</p>