50% Clairette, 30% Grenache blanc, 20% Bourboulenc
The Grenache grapes were harvested around early to mid September, 15 days prior to the Clairette and Bourboulenc grapes which, once harvested, were co-fermented. All grapes were hand harvested in small crates and transported to the winery nearby, which are then chilled down in a refrigeration tunnel. They are then destemmed and pressed rapidly to avoid any oxidation of the juices. Following a short decanting to remove the gross lees, the juice is fermented directly in two barrels, one new/one 2 years old. No malo-lactic fermentation to retain as much fresh acidity as possible. Racked in May and bottled after nine months.
394 bottles produced.
Service & food pairing suggestions:
Served at 10-12°C
Optimum maturity : 2019 - 2026
ABV : 13.5%
Risotto with white truffle
Monkfish medallion with crayfish
Seared scallops in persillade
Age of vines & yield:
40 years on average - 27hl/ha