The wine is pale with a delicate pearly pink hue. The nose is precise and mineral, revealing aromas of peaches, apricots and vanilla, with undertones of passion fruit and a hint of lime peel. The palate opens with a refreshing attack then grows in power with yellow fruit aromas. The palate is perfectly balanced and ends with a slightly minty, saline and zesty 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.
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