Grenache, Roussanne, Clairette and Viognier.
The selected parcels are from two selected terroir profiles in Gard and Vaucluse. In the first place, the Grenache and Viognier grapes come from the Gardois area on clay and sand and in the second place the Roussanne and Clairette grapes are harvested on limestone soils in Vaucluse.
The harvest took place early in the morning to preserve primary aromas of the grapes. Optimized settling of the lees to boost aromatic potential (between 3 and 6°C) before fermentation at low temperature (12 - 14°C). The ageing in vats lasts for 6 months before bottling.
Pale robe with green hints. Fine and elegant with complex aromas of white flowers (jasmine) and apricot. Well-balanced on the palate with yellow stone fruit notes on the finish.
Service & food pairing suggestions:
Delicious as an aperitif, or paired with red mullet with "tapenade", sausage rougail or even with "fish & chips". Enjoy it cool between 10°C to 12°C.