GAIA DE FORTANT

The first wines crafted for gastronomic vegetarian cuisine created with a starred chef !

Fortant, producer of premium wines in the South of France, and the leading organic chef Jean-Luc Rabanel, holder of two stars and inventor of “greenstronomy”, have joined forces to create Gaïa, the first range of organic wines to accompany top-flight vegetable-based cuisine.

Winemaker Laurent Sauvage and Jean-Luc Rabanel together crafted four wines with a crisp and tempting style, with light and floral aromas that will bring out the best in dishes in which vegetables are king. The vinification preserves the fruit, texture, and richness in the mouth, with each plot vinified separately and aged to enhance its complexity.

Pays d’Oc 2016 white
Viognier and Chardonnay from the cool slopes of the Languedoc hinterland. A yellow-gold color, with a full bouquet of pêche de vigne and acacia, the mouth is broad and floral, with exotic flavors and delicious finish.

Coteaux d’Aix en Provence 2016 white
Vermentino and Grenache Blanc from the west of the appellation, grown on silt-sand-limestone soil. A lovely mimosa color, the nose is bursting with notes of mandarin and lime blossom, the mouth is full and floral with citrus flavors and a long finish.

IGP Pays d’Oc 2016 red
Grenache, Merlot and Mourvèdre from the cool slopes of the Languedoc hills. A generous bouquet with notes of redcurrant jelly and thyme blossom, rounded and tempting with aromas of red berries and rosemary.

Saint Chinian 2016 red
Syrah and Grenache from the south of the appellation, grown on clay-limestone soils. A garnet color and a rich bouquet, conjuring notes of blueberry and strawberry with a touch of licorice; a deep, complex mouthful with chocolatey black berries and a sustained finish.