Plots selected in the Vaucluse and in the Gard for the complementary nature of their terroirs: stony alluvial terraces and pebbly clay soils (alt. 100/150 m – facing south/southwest and east/west), resulting in a fine balance between fruity and fresh aromatic notes.
Roussanne, Grenache and Bourboulenc are pressed immediately. The Viognier undergoes skin maceration in the press. Cold static raking of must. Fermentation process begins in vats. Roussanne, Viognier and Bourboulenc are vinified and matured in 275-litre Laurus oak barrels for 8 months with regular stirring of lees during the first 4 months. No malolactic fermentation.
Production: 16,000 bottles Bottled on: 26/05/2014
Shiny, light golden colour. Very aromatic nose of apricot, typical of Viognier grapes, and white flowers. Round and fresh to the palate with notes of quince jelly. Fresh and long-lasting finish (June 2014).
Service & food pairing suggestions:
Duckling à l’orange
Veal cheeks with lemon confit
Optimum maturity: 2014-2016
Age of vines & yield:
35 years on average – 35 hl/ha