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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 very stony, shell limestone soils that provide good water regulation, which is characteristic of vines that produce aromatic, concentrated berries.
Alvarinho(Portugal), Bourboulenc and Grenache Gris provide freshness and finesse, while Carricante (Italy) adds minerality. Verdejo (Spain), Viognier and Vermentino offer aromatic intensity and volume on the palate, all wrapped up in the persistence of Grenache Blanc and Marsanne.
This collection represents the perfect sampling of each of the of our terroirs, wonderful for producing white wines.
ELABORATION
The bunches are harvested by hand in small crates and are cooled in a cold room to concentrate the aromas and keep the grapes of optimum quality before the vinification begins. The following day, the grapes are cold-pressed (7°C), in whole bunches, at very low pressure, for optimum extraction.
Fermentation and ageing were carried out, isolating each grape variety to extract the best from each, in demi-muids(1/3), concrete eggs (1/3) and stainless steelvats (1/3). At the end of fermentation, we carried out a first racking and the fine lees were kept throughout the maturing process, for 10 months.
Stirring (conditioned by a daily tasting) was carried out to shape the volume of the mouth.
We decided to release this vintage a year later so that you could discover it at its best.
At the eye
Sparkling golden yellow colour with silver highlights.
At the nose
Beautiful complexity with subtle aromas of nectarine,
supported by notes of lemon, honey and white spices.
Intense aromas of hazelnut, toasted rusk and fennel, to which are added aromas of gunflint, almost smoky.
aromas of gunflint, almost smoky, distinctive of our terroir.
In the mouth
The attack is fresh. Aromas of nuts,
white spices and smoky notes precede
a taut, voluptuous palate with a sapid finish
the mineral expression of our limestone strata.
SUGGESTIONS
Enjoy between 13 and 15°C with white fish in a butter-yuzu sauce, scallop tartare with lime and
coconut milk, or goat's cheese with pear jam.
