| Grape varieties |
30% Clairette, 25% Bourboulenc, 23% Roussanne, 22% Grenache blanc |
| Origin |
Chateayneuf du Pape (France) |
| Vinification |
The grapes are picked and sorted by hand, then pneumatically pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature of 18-20 °C, which enhances its fruitiness while preventing “technological” aromas. It is then preserved on fine lees for several months before bottling. No malolactic fermentation takes place. |
| Ageing |
In barrels (10-20%), following by early bottling (five to six month after the harvest) to capture its fruit and lively personality. |
| Pairing |
A white wine that goes well with all fish dishes and young cheeses. |