SOIL

Limy clay at 160 meters altitude.

CLIMATE

The Viognier and Grenache Blanc ripen early in this region but thanks to a cool 2010 summer, the maturation was longer, thus helping to develop complex aromas and onctuosity.

VINES

Viognier 50%, Grenache Blanc 50% planted at 4000 vines per hectare.

FARMING METHODS

Vines are trelissed and grown according to the official sustainable farming charter.

HARVEST

Hand picked at 40 hl/hectare.

WINE MAKING

Each parcel is vinified separately; cold skin contact maceration; pressing with separation of free-run juice
from pressed must, cold static must settling; temperature control of fermentation at 17-18°C, racking and blockage of malolactic fermentation.

MATURING AND BOTTLING

Fining and early clarification; filtration; blending after tasting; bottled in the spring after further filtration.

TASTING NOTE

Pale yellow color with green and luminous reflects.The nose expresses fruity notes and aromatic
exuberance, with a voluptuous mouth-feel. The mouth offers a nice volume and shows notes of minerality and slightly honeyish notes. A wine of character.

FOOD RECOMMENDATION

Baked fish and dry cheese.