Domaine du Bagnol is only 200 meters from the Mediterranean. The sun is hot and the grapes (Grenache, Mourvedre and Cinsault) have no trouble ripening. But the breezes that make the village so pleasant for the people lucky enough to summer there also keep the fruit feeling fresh.

And the rocky hills are full of clay and limestone. Beautiful to look at and just as beautiful to taste in the wine they grow. The limestone-mineral structure and clay-rich layers of fruit are balanced beautifully by the tang of sea breeze and mountain wind.

What importer Rosenthal Wine Merchant has to say about this wine...

Marsanne is the dominant grape variety (50%) complemented by Clairette Blanc (35%) and some Ugni Blanc (15%). The vineyards to produce the white wine at Bagnol cover a bit less than six hectares and are planted on a gentle slope of clay and limestone soil with a north–northwest exposure. After a manual harvest, the grapes are destemmed and pressed; the fermentation continues for three weeks in cement cuves at a temperature controlled 18 degrees Celsius; the wine is vinified completely dry. The malolactic fermentation is blocked to preserve the freshness of the wine and the wine is bottled between May and July of the following year.

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