Soil

                 Quartz soil with large pebbles.

                 Vineyards are exposed South / South-East.

                 Grape variety

                 100 % VIOGNIER

                 Vines are in average about 12 years.

                 Yielding : 40 Hl / Ha

               vinification                                                                         

v        After destemming, grapes are pressed at 8°C. Cold settling of the juice during 24 hours and then yeast is added.

v        Alcoholic fermentation during 19 to 20 days at 18-20°C.

                 Maturation

v     In stainless steel vats during 4 mounths. Stirring takes place once a week then it is filtrered. Bottling of this wine takes place only once.

                 Characteristics

                 A bright yellox colour with a citrus and white flower nose

                 Expansive flavours of lemon and citrus.

                 Good acidity.

                 Serving temperature

                 A bright yellow colour with a citrus and white flower nose

 

                Food matches

                 Excellent aperitif or will pair well with fish and salads.