The rosés are supple, fruity and very aromatic. Produced exclusively from bleeding, they have a sparkling cherry colour with hues of salmon. They reveal peppery and heady floral aromas such as irises and violets.
Very tasty on the palate, they should ideally be drunk within 18 to 24 months after bottling. They are at their best served at a temperature of 10 to 12°C, which makes them a pleasant aperitif. They accompany all light summer meals perfectly.

The whites are dry and refined with lovely aromatic expression and a delicate colour. Their floral bouquet reminds one particularly of lime blossom and broom flowers. On the palate citrus aromas are dominant and in aging, they turn to notes of honey.
Best drunk young, they are very refined, refreshing wines, pleasant as an aperitif or with grilled fish. They are a fabulous match for hard goats’ milk cheese.

The reds are structured and fruity, of brilliant colour with a warm nose of stewed red berries. They ought to be served slightly cool (14 – 16°C) and while they can be kept for up to 5 years, it is preferable to drink them young to enjoy their fruitiness at it best.
They are perfect with red meats and in particular, roast leg of lamb.