Viticulture

The vineyards are in the area of St Chinian which is very hot and dry. South facing slopes with vines set on stony gravel soils.

Winemaking

Grapes machine harvested at night in order to avoid oxidation. Immediate gentle pneumatic pressing on arrival at the winery with the juice constantly protected by nitrogen and CO2 in order to limit oxidation. 48 hour static debourbage after which the clear juice is fermented in a combination of stainless steel and concrete tanks at 14° C. The wine stays on its lees for around 3 months with lees stirring to add texture and complexity to the wine.

Oak Treatment

No oak treatment.

Tasting Note

Citrus notes with a touch of lime blossom on the nose. Lemon and some peachy stone fruit character on the palate with a slight creaminess, a medium body, length and acidity.

Food Matching

Chicken Caesar salad, asparagus with hollandaise sauce, creamy pasta dishes.