GrapesRoussanne (80%) / Viognier (20%)
Terroir & viticultureSOILS: Clay silts and pebbles VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Whole bunch pressing.
Grapes vinified separately in thermo-regulated stainless steel vats. Cold stabulation followed by settling, then alcoholic fermentation maintained between 16 ° and 18 ° C.