Where It Grows:
The Côtes de Provence appellation roughly follows the border of the Var, in the central/southern heart of Provence. The growing season is, of course, Mediterranean with very little rain and hot, sunny days. The cool breezes at night and the limestone/clay soils help maintain the all-important freshness of these famous rosés.

How It's Made:
The grapes, mostly Cinsault with a little Syrah and Grenache, are hand-harvested, de-stemmed, pressed gently, and fermented with native yeasts in concrete tanks for several weeks before aging and undergoing natural settling and light filtering in the same concrete tanks for six months. The finished wine is bottled with a very minimal
amount of added sulfur.

What It Tastes Like:
The color is a very pale pink with hints of orange at the rim. Classic notes of wild strawberries, raspberries and lemon zest are supported by more distinct aromas and flavors–thanks to the Cinsault and the hands-off winemaking–such as dried roses, peach skin, blood orange, crushed stones, and gray sea salt. A “Salade Niçoise” would be a
classic pairing!

Who Made It:
In 1994 Philipp Benezet was able to reclaim a family vineyard from a long-term lease and start working on his dream of becoming a winemaker. At first he did things conventionally, but soon he began using organic farming methods, and natural, low-
intervention winemaking techniques. Today he’s a pioneer in the region, and his wines are highly
regarded.