Soil : Granitic and alluvium.
Grappe variety : viognier.
Viticulture :high-density planting (8,000-10,000 vines per hectares). Naturel cover cropping to avoid erosion. No insecticides with respect of soil and vine balance, few treatments (depending on weather and the necessary) and small amount of organic fertilizer. Vigour and yield control, leaf-thinning and green harvesting to promote grape ripening. Disbudding on the spring.
Vinification et élevage : A single plot cuvée. The grapes are picked when fully ripe and hand-sorted. After pressing, they are alcoholic with native yeasts and then malolactic fermented in barrels and big cask with temperatures control.
Maturing : 6-7 months on lees in barrel and cask.
Olfactory tasting : Fleshy and greedy wine. Typical nose of the viognier with ripe yeallow fruits with a nice violet touch.
Tasting : Juicy and fresh ont the palate with an nice acidulous finish.
Aging : Drink young up to 3-4 years.
Pairing: Aperitif, prawns cooked on a hot stone.