Region – Rhone, Lirac region
Soil – Sandy / Limestone
Grape Varieties – Grenache Blanc 50%, Clairette 25%, Bourboulenc 25%.
Harvest & Vinification – Manual harvesting. Pressing after a maceration of 12 to 24 hours depending on the grape variety. The temperature during the fermentation is maintained between 12 and 16 °C. In order to maintain an optimal acidity, malolactic fermentation is not carried out.
Aging – In used barrel for 6-9 months
Vegan – No
A pale yellow colour, the nose has a strong scent of peach and apricots with hints of orchard flowers. On the palate, this wine continues to show its freshness and aromatic splendour.
Excellent for fish dishes – monk fish, mackerel, hake. Or just drink on its own.