Varietals:
CHARDONNAY, VERMENTINO, VIOGNIER, GEWURSTRAMINER, MACABEU, SAUVIGNON

Terroir:
Calcareous-clayey soil

Wine Making :
Grapes are harvested mid-September, the night, to preserve all the freshness of the fruit. The fermentation takes place at low temperature. A part is aged in barrels, while the rest is aged in tanks on fine lees with "stirring" to give the wine its roundness and its particularity. Then the wine is blend before the bottling.

Tasting notes:
View: A nice light gold color.
Nose: Fine and elegant nose, with subtle notes of citrus confit, evolving towards Williams pear and curry aromas, with hints of vanilla.
Mouth: Long and expressive mouth with a nice complexity between mellowness and freshness. Mango and flinty notes.

Food and Wine :
A white of gastronomy, long and persistent that will seduce you with the finest dishes (lobster, foie gras, truffles...)