Soil          LAGRASSE

 Rocky, limestone-clay plateau at a height of 300 metres surrounded by the « garrigue » 
 

Vines 

90 %   ROUSSANNE             10 %   VIOGNIER  
 

Grape harvest  

The grapes are picked by hand using small crates and left out in the cool night air to facilitate skin maceration.  
 

Vinification  

Moderate pneumatic pressing. Alcoholic fermentation between 13 and 15° in vats for 1 month. Breeding in vats on fine dregs during 9 months.

 

Tasting 

The estate ‘s AOC Corbières is made predominantly with Roussanne, noted for is mouth-filling breadth and opulence. Aromas of ripe, occasionally tropical, fruit and a simultaneous impression of richness and freshness.