GrapesRoussanne (80%) / Viognier (20%)
Terroir & viticultureSOILS: Clay-silts and pebbles VITICULTURE: By hand, using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Whole bunch pressing.
Grapes vinified separately in thermo-regulated stainless steel vats. Cold stabulation followed by settling, then alcoholic fermentation maintained between 16 ° and 18 ° C. Maturation: 8 months in 500 litre new oak barrels.