PETITE BRAVADE CÔTES DE 2018

HISTORY WINEMAKING Founded in 1908, Vignobles de Saint-Tropez The grapes are picked only when they reach is located in the heart of the village and is the right degree of ripeness in late August. owned and managed by winegrowers who are They are cooled down to a temperature of 5- mostly descendants of the founder families 8°C (41-46°F) as soon as the arrive at the and who still bring their grapes to the winery. cellar. The must is protected by low tempera- The team is led by David Bonnet, President tures and a blanket of nitrogen gas once the and 3rd generation grower of an 18ha estate. gentle pressing is completed. After the must Alain Guichet is the winemaker with over 25 has been racked off, temperature-controlled experience across France. alcoholic fermentation takes place for 3-4 weeks on the lees with regular stirring. REGION Provence, France 2018 was with an unusually wet spring! Therefore the mildew pressure was constant 36% , 31% Cinsault, 21% , this year especially with the Grenache grape 6% Tibouren, 6% which is a variety susceptible to late blight. Summer time and period were much VINEYARDS more favorable with warm days and cooler Most of the plots of vine are situated on St- nights to achieve optimal ripeness for Syrah, Tropez or nearby municipalities. Between the Cinsault, Carignan, Mourvèdre...Volume is Mediterranean sea and the mountains called down again at TORPEZ winery but the quality Massif des Maures, the vines are rooted in is superb! the very ancient parent rock formed of gran- ite, micaschist or gneiss. On the slight slopes TASTING NOTES they are enjoying exceptional sunlights Beautiful pale pink color with apricot hints. hours, caressed by the sea breezes, the cool- Intense on the nose with aromas of white and ing winds coming off the sea. This particu- citrus fruits and notes of white flowers. Re- lar and unique micro-climate is good for the freshing fruit on the palate, round, well bal- maturation of the grapes. It slows the grapes’ anced and lush. ripening and intensify the flavors. TECHNICAL INFORMATION WINEMAKER pH: 3.43 Alain Guichet Total Acidity: 3.91 Residual Sugar: <0.8 g/L Alcohol: 13% Production: 20,000 cases

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