Description
Soil: clayey, gravelly sand over schist
Age of the vines: 25 years Vineyard work: single Guyot pruning, disbudding then leaf thinning in spring. The soil is worked, including under the vines, in every row. This ploughing encourages the vine to root deeply, so that it copes even better with both excess and lack of water.
Harvest: by hand, in 12 kg ventilated crates. We carry out a negative sort a few days before harvesting, leaving only perfectly healthy bunches. The vine then focuses all its energy on the crop still on the vine.
Winemaking: direct pressing in a pneumatic press with separation of the juices. Fermentation in stainless steel tanks with indigenous yeasts. Malolactic fermentation. Aged in tank for 6 months with weekly stirring of the lees.
Tasting: pale yellow colour with silvery highlights. A very expressive nose with notes of brioche, pineapple and gunflint. The palate is marked by roundness and balance. The minerality of the nose returns, with notes of citrus zest on the finish.
Food pairings: Jerusalem artichoke velouté, scallop risotto, sea bass stuffed with Brocciu, Picodon de la Drôme…
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