On an exceptional terroir :
Rhone pebbles in red clay soil
Average age of vines: 35 years
Yield: 25 hl/ha - Surface cultivated: 2,5 hectares
Annual production: Between 3,000 and 8,000 bottles (it depends on the year)
Vine cultivation: Thinning out of leaves. Manual harvesting with hand se-lection of grapes. Grapes transported to the estate in small crates by refrige-rated truck.
The grapes are de-stemmed, with skin contact during 2 days for white Grenache, 3 for Bourboulenc and Clairette and 4 for Roussanne. The grapes are lightly pressed and the first juice cold-sttled and racked with se-perate fermentation for the different varieties which are started in large vats and finished in small oak casks, with the lees being stirred twice daily. The coarse lees are eliminated at the end of fermentation, and malolactic fermen-tation blocked or allowed depending on the year.
Ageing: On the lees during 5 months with stirring twice per week. After 2 weeks of « rest », the wine is racked and blended..
Pronounced golden straw colour.
The nose is very aromatic with delicate toasted odours enveloped by honey and poached peaches and apricots…
The mouth is very elegant and round with soft vanilla, brioche, freesia and liquorice flavours.
Marrying food and wine :
Foie gras on toast, trout with almonds, calf ribs with chanterelles…
Laying down :