GrapesRoussanne (80%) / Viognier (20%)
Terroir & viticulture
SOILS: 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.
WinemakingGrapes 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.
COLOUR: pale lemon.
NOSE: Stone fruit; wild herbs.
PALATE: Lemon; grapefruit; white peach; chamomile tea; mineral.
Food matchesGrilled trout and stir-fried vegetables; crab ravioli; griddled chicken.
ServingServe between 11 and 14 °C.
Rewards & Ratings
Concours Mondial de Bruxelles 2018: Gold medal
Mundus Vini 2018: Silver medal (2016 vintage)