Out whites come from three small parcels of very different soils: clay-limestone, alluvial terraces, and clay-silty soils contributing to a highly appreciated aromatic complexity.
45% Clairette. 30% Rousanne. 25% Grenache.
Direct pressing, then natural settling of the juices which are then placed in thermo-regulated vats; they are vinified at a temperature of around 15 degrees C and don’t make malolactic fermentation to preserve freshness and acidity. The ageing in vats is on fine lees.
Pretty pale yellow colour, this white is delicate with intense notes of white flowers and honeysuckle and a slightly saline attack that gives the wine a nice balance.