| Grape varieties |
Bourboulenc, Clairette, Grenache blanc |
| Origin |
Sarrians, south of the Dentelles de Montmirail |
| Soil composition |
Ancient alluvial Mindel (Garrigues) soils, resting on Helvetian sand and yellow sandstone. |
| Vinification |
The fresh harvest enters the cellar and goes through a cold skin maceration (10 °C), allowing to extract the fruitiness and fatness. A blend of Grenache Blanc, Clairette and Bourboulenc. Fermentation in thermo-regulated tanks. |
| Ageing |
8 months on lees, 60% in stainless steel tanks and 40% in half-muids barrels. |