GrapesRoussanne (80%) / Clairette (13%) / Viognier (7%)
Terroir & viticulture
SOILS: Clay loam and riverbed gravels
VITICULTURE: Manual harvest using small crates. First checking/sorting of the grapes on the vine. Harvest stored in a cold room. Whole bunch pressing.
Grapes vinified separately in thermo-regulated stainless steel vats. Cold stabulation followed by settling, then alcoholic fermentation maintained between 16° and 18° C.
COLOUR: pale lemon
NOSE: floral; white peaches; beeswax
PALATE: Stone fruits; lemon/lime; almonds; honeysuckle; slate (mineral)
Food matchesGrilled sea trout with leeks; pan-fried sea-bass; shellfish bisque; roast pork
ServingServe between 11 and 14 °C.
Rewards & Ratings
Concours Mondial de Bruxelles 2018: Gold medal
Mundus Vini 2018 : Silver medal (2016 vintage)