The nose is aromatic and typical, with pronounced herbaceous notes of sage, myrtle, wild rosemary, thyme, and roasted bay leaf. It then reveals spicy notes of crushed cardamom, licorice, and black tea, along with dried blackcurrant, wild cherry, red cherry,

The initial nose offers aromas of Mediterranean herbs and local scrub (myrtle, rosemary, bay leaf), combined with subtle spicy notes (licorice, cardamom). These are followed by juicy, sweet, and enveloping fruits (blackcurrant, red cherry jam, fresh red cherry, blueberry, morello

The nose is marked by Mediterranean herbs, but it blends fresh and roasted ones: roasted bouquet garni, myrtle, dried bay leaf, fresh rosemary, and juniper berries. These are followed by fresh fruits (blackcurrant, blueberry, red cherry), spices (licorice, crushed cardamom,

The nose beautifully expresses the terroir’s typicity: precise notes of Mediterranean herbs (myrtle berries and leaves, rosemary, pine needles, pine sap, juniper) mingle with spices that have a mentholated hint (star anise, cardamom, liquorice), as well as hints of fresh

(60-70 year old vines) The initial nose is herbaceous (Mediterranean herbs, myrtle, a hint of mint), then it develops aromas of blackcurrant, wild cherry, blueberry, blackberry, and very ripe dark berries. There are also spicy notes of star anise, liquorice,

(White and red sand terroir) The nose is aromatic, textured, and chocolatey: it expresses aromas of coconut, dark chocolate, vanilla, sandalwood, pine sap, and toasted oak, along with a hint of citrus peel and liquorice. The fruit on the nose