Paul Blisson founded the winery in 1939. His timing wasn't too good since the German occupation took place a year later, and his winemaking skills had to be postponed until after the war.
Rebuilding was arduous, but Blisson carried on because this area, Costi?res de N?mes, had 2,000 years of grape growing history to protect.
The area is just south of the C?tes du Rh?ne and shares climate, soil and, as a result, grapes. Ros? has been one of the leaders here, as well as one of the best Ros? wines in the world. Depending on the vintage, the grapes can be used are Syrah, Mourv?dre, Grenache and Cinsault. Great white wines are also made from Grenache Blanc, Roussanne and Marsanne.
The grapes are picked early in the morning, and then sorted at the winery. The finest ones are then gently crushed to allow only the free run juice to come into contact with the skins. This is done under very strict temperature-control to preserve the fresh fruit of the grape.
The grapes sit on the skins for just a few hours to attain that lovely blush color, and then are separated to finish fermenting. The skin and seeds add tannin to the wine. By eliminating the harshness of skins and seeds, you are left with just the fruit essences of the grapes.
The result is a mouthful of flavor. Pink grapefruit morphs into rose petals, apricot, lemonade and peach nectar. Lip smacking is permitted.