It is reasonable to think “Paradou” means “Paradise” in the old language of the “langue d’oc”, as it is magical to live in the south of France. Yet, “Paradou” actually refers to the old watermills that once dotted the landscape. It is in homage to these majestic giants, built on the banks of streams since Roman times, that we have created these fresh and pleasing wines.

The Grenache, which originated in Spain, is said to have arrived in France from the Middle Ages onwards (from pilgrims who were returning from Santiago de Compostela) and is widely used all over the Mediterranean. It is used for great wines such as in Châteauneuf-du-Pape where it is dominant and is now one of the most cultivated vines in France and throughout the world. This varietal which hails from a warm climate is mainly found in the Southern Rhone Valley and the Languedoc Roussillon where it holds vast potential for intense aromas and quality. The Grenache finds its expression in plots that ripen later in the year where the nights are cool and the shallow and pebbly soils are draining. The exact origin of the Viognier is unknown, but it is the vine of the mythical Condrieu of the Northern Rhone Valley. Even though it almost disappeared in the middle of the twentieth century, it is now famous around the world. It grows best on lime-stones and chalky soils and needs some cool temperatures to preserve its elegance. In a climate which is too hot, its aroma becomes heavy and denatured. The Viognier is very fragile during growth and during the wine-making process, it is characterised by low yields and very elegant aromas: apricot, pear, violet and white flowers. Cinsault seems to originally be from Provence and largely spread through the Rhône Valley and the Languedoc-Roussillon. He needs a lot of sun, resists well against drought and its maturity comes quite late. Black grape with white juice, very poor in tanin and with a juicy flesh, he is ideal to make excellent rosé wines! Cinsault is very distinctive thanks to its finesse and vivacity, its softness and its fruity aromas. Thanks to its balance and freshness, it is a perfect match to Mediterranean cuisine. Cinsault should nevertheless be reserved for poor soils with low yields to offer its most beautiful expressions.