Pale, salmon pink with coral tints. The expressive and complex nose reveals a mosaic of aromas, from white peach and candied melon to hawthorn blossom. The fresh, energetic attack offers notes of white currant and lime. The wine’s lovely, velvety texture coats the palate with succulent fruity flavours and is built with remarkable precision and finesse. Zesty citrus notes and a pleasant salinity linger on the wine’s long finish.
Each Ott estate is cultivated in a way that fully respects nature. The soil is nurtured without using any chemicals or intensive production techniques. The products used to treat the most common vine diseases are made from a naturally-occurring mix of sulphur and Bordeaux mixture (a blend of copper, slaked lime and black soap), as these are the only treatments allowed in organic farming. When the plants become too old, they are replaced so that the quality of the wines remains constant across the three estates.
Over the years, each estate has been patiently replanted to create the best possible growing conditions for both espalier and terraced vines. This regular renewal programme allows the vineyards to drain naturally without any run-off, meaning that the soil and its characteristics remain intact and the vines have a good supply of water. It also limits outbreaks of problems such as natural holes appearing in vines or vine stock becoming non-productive. The organic fertilizers are all natural, and the vines are trellised on metal wires. The juice is fermented in stainless steel tanks and then matured in oak barrels. The estates are now among the most famous, the most quality-driven and the most carefully preserved in all Provence.
