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.
Grenache and Clairette are pressed immediately. The Viognier undergoes skin maceration in the press. Cold static raking of must. Fermentation process begins in vats. Viognier and Clairette are vinified and matured in 275-litre Laurus oak barrels for 6 months with regular stirring of lees during the first 4 months. No malolactic fermentation.
Production: 17,074 bottles
Bottled on: 18/05/2015
Shiny, light golden colour. Very aromatic nose of apricot, typical of Viognier grapes, and white flowers. Round and smooth palate with notes of spices and dried banana. Powerful and long finish (June 2015).
Service & food pairing suggestions:
Veal cheeks with lemon confit
Optimum maturity: 2014 - 2016
Age of vines & yield:
35 years on average – 35 hl/ha