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TERROIR AND GRAPES
Parcel Selection
Our white grape varieties are grown on the Baumes Noiresplateau, at an altitude of 260 meters, on sandy limestone soils in sloping layers. These very stony soils allow good water regulation, which is characteristic of vines producing aromatic, concentrated berries.
The Grey Grenache gives freshness and finesse, accompanied by the Carricante (Italy) which adds minerality. Complemented by the very fragrant Viognier which offers suppleness, the whole is enveloped by the persistence of the Marsanne.
ELABORATION
The bunches are harvested by hand in small crates and are cooled in a cold room to bring out the aromas of the grapes and ensure ideal fruit quality before the vinification process begins. The following day, the grapes are cold-pressed (7°C), in whole bunches, at very low pressure, for optimum extraction. Only the free-run juice is selected for vinification.
Fermentation and ageing are specific to each grape variety, in demi-muid (1/3) and concrete tulip-shaped vats (2/3).
After fermentation, the first racking is carried out and the fine lees are kept throughout the ageing process (9 months). A stirring of the lees is carried out to shape the wine's aromatic complexity and give it a velvety mouthfeel, the frequency of which is determined by daily tasting. During the blending process, each grape variety is carefully selected to create a cuvée with the right balance.
To the eye
Pure golden yellow with golden highlights.
To the nose
Intense aromas of apricot offer a sensation of sweetness, to which are added notes of lemon and acacia flowers.
notes of lemon and acacia blossom. Scents of flint exalt a certain finesse and
complexity, a reflection of our oblique strata.
In the mouth
The tonicity is carried throughout the palate by
depth and mineral complexity.
A handful of fresh, ripe fruits emerge from its structure,
delicately enhanced by white pepper and a hint of
honeyed butter the palate.
SUGGESTIONS
Serve between 13 and 15°C with a white asparagus soup with lemon balm, sole with beurre blanc and lemon caviar or Bresse poultry with seasonal vegetables.
