Grapes
Roussanne (80%) / Clairette (13%) / Viognier (7%)Terroir & viticulture
SOILS: Clay loam and riverbed gravels
VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Whole bunch pressing.
Winemaking
Grapes vinified separately in thermo-regulated stainless steel vats. Cold stabulation followed by settling, then alcoholic fermentation maintained between 16 ° and 18 ° C.Tasting notes
COLOUR: pale lemon
NOSE: floral; white peaches; beeswax
PALATE: Stone fruits; lemon/lime; almonds; honeysuckle; slate (mineral)
Food matches
Grilled sea trout with leeks; pan-fried sea-bass; shellfish bisque; roast porkServing
Serve between 11 and 14 °C.Rewards & Ratings
Concours Mondial de Bruxelles 2018: Gold medal
Mundus Vini 2018 : Silver medal (2016 vintage)
Reviews
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