42% Grenache blanc
40% Ugni blanc / Clairette
Harvesting at dawn, pneumatic pressing, fermentation and vinification in temperature-controlled stainless steel tanks for 3 weeks minimum. The Vermentino, Grenache blanc, Clairette and Ugni blanc are partly fermented and aged in 500-litre acacia barrels. They are stirred once a week.
Bottling takes place in January.
Crystalline glossy white.
The nose opens on subtle notes of acacia and white flesh fruits (peach and lychee).
On the palate, the forthright and ample attack is peppered with notes of mirabelle plum.
The finish is long and persistent.
Wine and food pairings
Sea bass fillet with lemon and dill sauce.
Monkfish tails and creamy scampi. Risotto Carnaroli with saffron emulsion.
Roast veal in a casserole with mushrooms and baby new potatoes. Brie de Meaux.
Roasted apricot tart with rosemary honey and vanilla ice cream.
Technical DirectorJean-Paul Aubert
Vineyard size41 hectares under vines
Certified Organic Agriculture