TERROIR

Terres-Blanches, Crouscroute, La Gardiole areas. On sandy-clayish soils with rounded pebbles. Average age of the vines: 43 years old

HARVEST

The picking entirely manual is made early in the morning to keep fresh temperatures. A systematic sorting is made in the vineyard. Grapes are directly pressed in a stainless-steel pneumatic press. Musts are selected then racked. On the estate, fermentation is conducted through temperature control process. The alcoholic fermentation is running by selected yeasts and regulated between 15°C and 17°C. Roussanne and one part of Grenache (60% of the total blend) are vinified and matured in new oak barrels. Grenache and Bourboulenc remain in stainless steel tank.

WINEMAKING

Le raisin est pressé directement avec un pressoir pneumatique en inox. Sélection des premiers jus puis débourbage à froid. La fermentation alcoolique est contrôlée entre 15 et 17°C. Les Roussannes et une partie des Grenaches blancs (60% de l'assemblage total) sont vinifiées et élevées en barriques neuves et d'un vin. Le reste des Grenaches et du Bourboulenc restent en cuve inox. The malolactic fermentation is not conducted in order to keep a maximum of acidity and freshness.

AGING

PRODUCTION

24 Hl- 3 200 bottles