Chardonnay and Sauvignon are not the typical grape varieties of Provence. This is the only reason why Carlotta, named after the eldest daughter, is a wine of the IGP Pays des Maures appellation, an appellation that owes its name to the presence of Saracens in our region in the 8th-9th centuries. For the vinification we apply the same attention to Carlotta as to our AOP wines. Hand-picking, a short cold maceration, a vinification in whole bunches and a slow and gentle pressing under inert gas to protect the juices from oxidation.
Yellow colour shaded with green reflections.
The nose mixes a weft of citrus fruits, lemon, with aromas of white flesh fruits (apples, pears, peaches)
The palate is tonic, balanced, with notes of lemon and pepper, giving way to a fresh finish, marked by the aroma of pineapple.
Carlotta goes perfectly with asparagus, seafood, trout or salmon, poultry, veal or pork as well as fresh salads full of vitamins. The only requirement: simple preparation, few additional spices. Butter, potatoes and cream sauces love Chardonnay.
Chardonnay wines do not necessarily harmonise well with cheese: their flavor range is wide and difficult to combine. We would still like to make two recommendations. A sour fresh goat cheese is almost perfect. Or a mild and fruity, spicy cheese like a Brie d'Meaux (a soft white cheese from Ile de France) or a good Camembert.
Better than cheese is a creamy milk chocolate and the scent of milk, honey and vanilla.