Characteristics: Average production: 20,000 bottles (75 cl.) per year. Grape varieties: 80% Marsanne, approximately 20 % Roussanne.
Wine Making: After hand harvesting, the grapes are brought to the winery in small boxes. Gentle pressing precedes low temperature 16 to 18°C (61 to 64°F) fermentation in closed tanks, in order to bring out the aromatic complexity of the two varieties, Marsanne and Roussanne.
Maturing: After malolactic fermentation, the wine is racked and matured on its lees to help richness and structure to develop, while preserving its exceptional varietal characteristics. Bottling takes place around mid-April.
Tasting notes: The colour is bright with a golden hue. The nose is expressive, with mainly floral aromas such as hawthorn, lemon verbena, linden, mingled with hints of exotic fruits, such as lychees and mangoes, together with citrus fruit. The palate is fresh and fruity, delightfully seductive.
Food and wine pairing: Small waterfowl, steamed fish or fish in sauce, chicken with fruit (apricot, peach,…) and any type of rinded cheese.