On the sun-soaked Mediterranean coast in the south of France, Picpoul Blanc really shines. Light and aromatic, this crisp white wine doesn’t skimp on flavor. And with plenty of fresh acidity, it’s the perfect pair for oysters.

Between Pézenas and the Bassin de Thau lagoon, vines are cultivated in limestone soils close to the sea. There, grapes receive ample sunlight for ripening and cool ocean breezes to maintain freshness. After a harvest by hand, the grapes are crushed and spend nearly half a day on the skins before the juice is released, fermenting in temperature-controlled stainless steel tanks. The finished wine ages on the lees prior to bottling.