Grape varieties: 50% Grenache blanc, 25% Roussanne, 25% Viognier
Average age of the vines: 35 years
Soil type: sand and pebbles
Alcohol percentage: 13 %
Total SO2: 40-60 mg/L
Vinification: we harvest at night to prevent oxidation and exposure to high temperatures, this keeps the freshness of the aromas. Fermentation at a controlled temperature of 17°C with natural yeasts. After racking, stirring of fine lees to extract the aromas.
Wine & food pairing: enjoy all year long for the aperitif, or with fish and cheese (goat cheese, comté).
Service: 14-16°C (57-60°F)
Certifications: ECOCERT, DEMETER, NOP, BIOSUISSE