This bottle is a true ticket to the southern coast of France, where the waves of the Mediterranean almost touch the roots of the vines. Gérard Bertrand, former rugby champion and now pioneer of sustainable viticulture, signs this outstanding white wine to celebrate the historic connection between the Languedoc and maritime wines. We are close to the stunning Thau lagoon. This area benefits from a unique microclimate. The warmth of the southern sun is tempered by sea breezes constantly blowing inland from the Mediterranean. The salty evening humidity plays a crucial role. It allows the grapes to ripen evenly while preserving a vibrant acidity that would otherwise be lost in the intense heat of the French summer. This area is entirely devoted to enhancing a single indigenous grape variety. Here, Picpoul Blanc has found its ideal home for centuries. It is a generous grape, famous for its extraordinary natural freshness. In the local dialect, its name literally means “lip stinger”, referring to its bright and refreshing acidity. To prevent the heat from compromising the fruit’s freshness, harvesting takes place strictly during the coolest hours of the day, often at night. In the cellar, the grapes undergo extremely gentle pressing. Fermentation takes place in stainless steel tanks at controlled temperature. Ageing is also carried out exclusively in stainless steel, with no use of oak whatsoever. This production choice preserves the varietal profile of the grape in its purest form, placing its irresistible natural salinity centre stage. In the glass, it shines with a bright straw-yellow colour enhanced by brilliant green reflections. The nose bursts with citrus energy, revealing notes of lime, pink grapefruit and crisp green apple, accompanied by hints of jasmine and white flowers. Distinctive iodine and Mediterranean nuances emerge on the finish. On the palate it is taut, precise and wonderfully easy to drink. The citrus freshness brings a vibrant energy, while a dense saline texture makes the sip dynamic and refreshing. The finish is long, mineral and pleasantly salty. At the table, it is a true world champion with seafood cuisine. Oysters, mixed fried fish or spaghetti alle vongole… the choice is yours!