Description
TERROIR
Clay-limestone soil
GRAPE VARIETIES
40% Grenache Blanc, 30% Roussanne, 30% Marsanne
GROWING METHOD
The grapes are harvested by hand. Skin-contact maceration in the press, then pressing. Vinification in barrels, with regular lees stirring
AGEING POTENTIAL
2 to 6 years
AGEING
6 months minimum. The barrels are chosen very precisely so as to respect the raw material of the wine
TASTING
Pale colour with golden highlights. The nose recalls brioche, with a delicate scent of honey and vanilla. The attack is lively, with a good balance of richness and freshness. Barrel ageing brings lovely harmony to the palate, with toasty and smoky notes joining the scents of white-fleshed fruit (pear, peach)
SERVING SUGGESTION
Serve between 10°C and 12°C, as an aperitif and/or with refined, spicy dishes such as a Zarzuela (a Spanish dish of rockfish and shellfish with saffron and tomato), Sicilian-style swordfish casserole, olive cake, mature cheeses…
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