So Aperitif, So Good...
Provencal Aperitifs, made from a base of either red, white or rosé wine, get their unique flavour from the addition of infusions made from plants, roots, fruit or zest and a little sugar. Some pure alcohol can also be added. They lend themselves perfectly to making deliciously fruity cocktails.
NOIX DE LA ST JEAN
With the spicy and fruity aromas of its red wine coupled with an infusion of walnut shells, Noix de la St Jean is a full-flavoured aperitif with lots of character. It pairs well with mature cheeses such a raw milk Queyras Blue, a slice of melon, or walnut based desserts.
GENTIANE DE LURE
This intensely flavoured aperitif is one of the oldest recipes of Distilleries & Domaines de Provence. Its power and touch of bright bitterness, derived from citrus zest, infusions of gentian root and cinchona mixed with white wine from the Luberon, will delight the most demanding of connoisseurs.
Orange Colombo, a bittersweet association of rosé wine and infusions of orange, offers fragrant aromas of orange and citrus fruit that will harmonize perfectly with chocolate desserts and fresh fruit salads. It has a deliciously refreshing quality that makes it ideal for summer aperitifs.
VERMOUTH DE FORCALQUIER
A veritable explosion of flavours in the mouth, thanks to its aromatic blend of absinthe, gentian, lemon balm, mint, mugwort, aniseed, cinnamon, coriander and pink peppercorns. A must try!