Red clay soil on a south exposition slope. Some of the vine stocks are older that 40 years hold.
Age of the vines:
45 years old on average
Winemaking:
The winemaking process detaches itself from industry, and honouring tradition. The grapes are brought to the press as quickly as possible to prevent oxidation. The grapes go directly to the pneumatic press. After a gentle pressing, the juice remains in the vat for some hours to let the particles settle to the bottom of the vat. After the racking, we leave the wild yeast making the fermentation. Temperatures are maintained around 20 to 24 degrees to preserve the intrinsic characteristics.
Tasting notes:
Fresh pale green in colour, youthful and crystal-clear. The perfumed bouquet has prevailing floral aromas, especially white rose, white peony, lily of the valley and wild hops, with the fruit character of juicy white peaches. Sober and unashamedly fresh, it first caresses the palate in a gentle, smooth, languorous and velvety way, then fans out into a broad, aromatic and perfumed finish.
