Quartz soil with large pebbles.
Vineyards are exposed South / South-East.
Grape ： VIOGNIER 100 %
Vines are in average about 12 years.
Yielding : 40 Hl / Ha
After destemming, grapes are pressed at 8°C. Cold settling of the juice during 24 hours and then yeast is added.
Alcoholic fermentation during 19 to 20 days at 18-20°C.
In stainless steel vats during 4 mounths. Stirring takes place once a week then it is filtrered.
Bottling of this wine takes place only once.
A bright yellox colour with a citrus and white flower nose
Expansive flavours of lemon and citrus.
Excellent aperitif or will pair well with fish and salads.