Technical characteristics
Grapes
50% Viognier - 30% Bourboulenc - 20% Roussanne
Winemaking
- Vatting: completely destemmed, direct pressing then cold settling for 12 to 24 hours; alcoholic fermentation at low temperature, between 15 and 18°C
- Aging: in stainless steel vats for 3 months
Terroir
- Climate: Mediterranean
- Soil type: brown marl-sandy hillsides
Cultural practice
- Cultivation: sustainable, HVE 3
- Vineyard management method: cordon training, we practice disbudding which allows better aeration of our vine stocks in the face of humidity
- Yield: 35hl/ha
Age of vines
30 years
Alcohol
13,5%
Tasting notes
- Colour: bright green gold with golden hues
- Nose: powerful; stone fruit and pear, with a hint of aniseed
- Palate: opulent, airy and well-balanced, with a long-lasting gourmet flavour
Tasting advice
- Serving: between 10 and 12°C
- Food and wine pairing: to be enjoyed as an aperitif, can also accompany fish and cheese
- Aging potential: to drink now or wait 1 to 2 years
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