Overview
pale gold colour; fresh crisp and fruity with stone fruit in abundance; supple and fresh attack,with great minerality and fruit weight.
Grape varieties
Viognier and Marsanne.
Terroir
Podzolic layer coming from red ferruginous clays on shales.
Harvest
Grapes are harvested at maturity, avoiding over maturation.
Vinification
Grapes are destemmed and the gently press, cold sedimentation for 48 hours.
Alcoholic fermentation in stainless steel tank.
Maturing
The wine is entirely aged in stainless steel tank on lees for 5 months.
Tasting
Colour: pale gold colour.
Nose: fresh crisp and fruity with stone fruit in abundance.
Palate: supple and fresh attack,with great minerality and fruit weight.
Recommended food pairing: grill sea bream.
Serving temperature: 10-12°C.
Viognier and Marsanne.
Terroir
Podzolic layer coming from red ferruginous clays on shales.
Harvest
Grapes are harvested at maturity, avoiding over maturation.
Vinification
Grapes are destemmed and the gently press, cold sedimentation for 48 hours.
Alcoholic fermentation in stainless steel tank.
Maturing
The wine is entirely aged in stainless steel tank on lees for 5 months.
Tasting
Colour: pale gold colour.
Nose: fresh crisp and fruity with stone fruit in abundance.
Palate: supple and fresh attack,with great minerality and fruit weight.
Recommended food pairing: grill sea bream.
Serving temperature: 10-12°C.