Blending of Grenache blanc, Clairette et Bourboulenc.
Mainly clay and calcareous soil.
Harvest at maturity.
The whole grapes are pressed as soon as they arrive to the winery.
Settling is made by cold-stabilizing after 24 hours.
The fermentation temperatures are contained between 16 and 20°C to favour aromas.
The wine is aged in vats without malolactic fermentation.
Bottling is done by the end of winter.
Color: pale and limpid.
Nose: aromas of green apples, hawthorn, white blossoms, citrus, and exotic fruits.
Palate: fresh and well-balanced with a lot of fatness and length.
anchovies marinated with herbs, and Green Zebra tomatoes