The juice comes from a direct pressing and then is cold settled. The alcoholic fermentation is carried out at low temperature (16°C). Constant protection from oxygen to preserve the wine’s aromatic potential.

The wine is aged in stainless steel vats for 3 to 6 months.

Planted mainly in stony-marl soils and on clay-limestone slopes, these soils are porous with a steady and regular water supply. They warm up quickly in the spring and help the grapes to reach perfect maturity.

Alcohol by Volume: 13%

The juice comes from a direct pressing and then is cold settled. The alcoholic fermentation is carried out at low temperature (16 C). Constant protection from oxygen to preserve the wine's aromatic potential.

Planted mainly in stony-marl soils and on clay-limestone slopes, these soils are porous with a steady and regular water supply. They warm up quickly in the spring and help the grapes to reach perfect maturity.

Alcohol by Volume: 13%
pH: 3.18
Total Acidity: 5.3 g/l
Vegetarian: Yes
Vegan: Yes

Harvest is carried out at night by machine to prevent and limit oxidation of the juices and preserve the aromatic components. Total destemming followed by a light skin maceration particularly for the Viognier, gentle pressing. Cold static settling. Alcoholic fermentation at low temperature in stainless steel vats. The wine is protected from oxygen to preserve its aromatic potential and undergoes 5 months ageing on the fine lees.

Planted mainly in stony-marl soils and on clay-limestone slopes, these soils are porous with a steady and regular water supply. They warm up quickly in the spring and help the grapes to reach perfect maturity.

Alcohol by Volume: 13.5%
pH: 3.22
Total Acidity: 5.06g/L
Vegetarian: Yes
Vegan: Yes