Nature of the soils: Sandy, chalky and covered with rolled pebbles

Varieties: Grenache blanc 50%, Bourboulenc 30%, Clairette 20%.

Alcohol by vol.: 13,5°

Annual production: 6 000 bottles.

Ageing: 3 years in cellar

Wine-making techniques:

The grapes are carefully selected and harvested by hand. The pressuring is made after a maceration time from 12 to 24 hours. The temperature during the fermentation process is kept steady between 12 and 16°C. The malolactic fermentation is not carried out in order to keep an optimal acidity.

Tasting notes:

The wine has a light and luminous yellow colour. The bouquet reveals complex aromas of dried and white fruits. On the palate, this wine is delicate and leaves a pleasant fresh sensation. It is best served at a temperature close to 10-12°C and perfectly pairs with fish and with cheese.