Terroir

Grenache blanc and Roussane grow on poor clay-limestone soils. and quite stony. The Clairette are on limestone and not very fertile soils and finally viognier on equally poor clay-limestone soils.

Winemaking

Grenache Blanc, Roussane and Viognier whose maturity is earlier, are the first grapes to be harvested, direct pressing then light settling before leaving to ferment in stainless steel vats to keep a keep an eye on the temperatures. Then place at Clairette and Bourboulenc for the same process, finally blended for aging for a few months on lees fine.

Tasting

On the nose, notes of white fruits such as pear and white peach. Very seductive aromatic which allows the terroir to fully express itself. The palate is well balanced, structure of white fruits with a nice harmony between freshness and roundness.

Gourmet pairings

Aperitif with friends

Starter: seafood platter or summer salads

Dish: Mediterranean fish

Cheese: fresh goat’s cheese