2025 Technical Specifications
Alcohol 13.0%
Grape Varieties Bourboulenc, Grenache Blanc, Roussanne, Ugni Blanc
Region Luberon
Soil Old alluvial deposits of round and flat stones, Calcareous marl, And clay patches formed by alpine alluvial flows.
Elevation 300.0 meters
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Pneumatic Press
Serving Temperature 8°C · 46°F
Closure Screwcap
Production Details The grapes were harvested at optimal maturity, with timing determined through analysis and berry tasting. After pneumatic pressing and must settling, fermentation took place in temperature-controlled tanks; after alcoholic fermentation, the wine remained in stainless-steel tanks until bottling.
Tasting Notes Bright pale yellow with silvery highlights; fresh peach, pear and white-flower aromas; fruity and tangy palate with freshness, vibrancy and a long, savory finish.
Food Pairing Sea-bream carpaccio with hazelnuts and coriander herb jus; bruschetta with heritage tomatoes, olive oil and fresh basil.
2024 Technical Specifications
Grape Varieties Bourboulenc, Grenache, Ugni Blanc, Roussanne
Region Luberon
Soil Old alluvial deposits of round and flat stones, Calcareous marl, And clay patches formed by alpine alluvial flows.
Elevation 300.0 meters
Fermentation Vessels Temperature-controlled tanks
Pressing Method Pneumatic Press
Serving Temperature 8°C · 46°F
Production Details The white grapes were harvested at optimal maturity, with timing determined through analysis and berry tasting. After pneumatic pressing and settling, the must fermented in temperature-controlled tanks; after alcoholic fermentation, the wine remained in stainless-steel tanks until bottling.
Tasting Notes Pale yellow with bright green highlights; fresh and lively, with citrus, white flowers and lemon zest; tangy palate with green apple, delicate white-flower nuances, light salinity and a long, pure finish.
Food Pairing Starter or cold buffet.
Sources: m.familleperrin.com ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties 30% Bourboulenc, 30% Grenache, 30% Ugni Blanc, 10% Roussanne
Region Luberon
Soil Old alluvial deposits of round and flat stones, Calcareous marl, And clay patches formed by alpine alluvial flows.
Elevation 300.0 meters
Fermentation Vessels Temperature-controlled tanks
Pressing Method Pneumatic Press
Serving Temperature 8°C · 46°F
Production Details The white grapes were harvested at optimal maturity, with timing determined through analysis and berry tasting. After pneumatic pressing and settling, the must fermented in temperature-controlled tanks; after alcoholic fermentation, the wine remained in stainless-steel tanks until bottling.
Tasting Notes Elegant pale yellow with green and silver reflections; fresh floral aromas of jasmine and hawthorn developing into juicy pear; mineral and lively palate with blood orange, slight bitterness, saline nuances and a long savory finish.
Food Pairing Starter or cold buffet.
Sources: m.familleperrin.com ↗ · Compare this vintage
2011 Technical Specifications
Grape Varieties 30% Bourboulenc, 30% Grenache, 30% Ugni Blanc, 10% Roussanne
Region Luberon
Soil Old alluvial deposits of round and flat stones, Calcareous marl, And clay patches formed by alpine alluvial flows.
Elevation 300.0 meters
Fermentation Vessels Vats for 90% of the blend; new oak barrels for 10%
Pressing Method Light Crushing Followed By Pneumatic Pressing
Serving Temperature 8°C · 46°F
Production Details After light crushing and pneumatic pressing, the must was clarified and underwent cool fermentation: 90% in vats and 10% in new oak barrels with lees stirring. The wine was then held in stainless-steel tanks until January and bottled after fining.
Tasting Notes Bright yellow with green tints; green fruit, wheat and hazelnut aromas; soft, delicate and aromatic palate.
Food Pairing Starter or cold buffet.
Sources: m.familleperrin.com ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties 30% Grenache, 30% Bourboulenc, 30% Ugni Blanc, 10% Roussanne
Region Luberon
Soil Old alluvial deposits of round and flat stones, Calcareous marl, And clay patches formed by alpine alluvial flows.
Elevation 300.0 meters
Fermentation Vessels Vats for 90% of the blend; new oak barrels for 10%
Pressing Method Light Crushing Followed By Pneumatic Pressing
Serving Temperature 8°C · 46°F
Production Details After light crushing and pneumatic pressing, the must was clarified and underwent cool fermentation: 90% in vats and 10% in new oak barrels with lees stirring. The wine was then held in stainless-steel tanks until January and bottled after fining.
Tasting Notes Bright yellow with green tints; green fruit, wheat and hazelnut aromas; soft, delicate and aromatic palate.
Food Pairing Starter or cold buffet.
Sources: m.familleperrin.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1443365 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
La Ferrière, Route de Jonquières, 84100 Orange, France
Phone
+33 4 90 11 12 00
Owner
Perrin Family (5th generation)
Cellarmaster
Famille Perrin Winemaking Team