Le Pigeoulet Blanc offers stone fruit, apple blossom and ripe green pear all backed with a refreshing and brisk acidity that keeps the vitalic profile alive. This warm kiss of sunshine infused with a fresh breeze of stony minerals can't help but transport you to the south of France.

A great companion to Provençal cooking with ingredients such as tomatoes, spices, basil, olive oil, grilled vegetables and fish.

The wine made from a vine plot of just 2.5 acres: half in the Saint-Georges lieu-dit in Courthézon, and half in the municipality of Caromb. The wine is elaborated from Roussane, Grenache Blanc, Clairette and Vermentino. All the grapes are hand-picked, with double sorting at the vine, then a third sort in the winery. Pneumatic pressing, then static settling, followed by fermentation in large foudres (20 hl). After 8 months resting in the foudres, and after sufficient complexity has been gained via this process, the wine is bottled, unfiltered. This process produces a subtle, yet complex white wine that's always ready to please. Elegant, and as with all the Brunier wines, classy.