Condrieu Les Mandouls, blanc, 2024

Granitic sub-soil with alluvial deposits on the surface. South to South-East exposure. The vines are situated on steep slopes which are organized in terraces (les Chalets) surrounded by low walls. Work is all manual.

After pressing, the must is cold-settled for 48 hours. Only the indigenous yeasts are used for the fermentation which occurs at a temperature between 17 and 21°C.

The malolactic fermentation has not been achieved to give to the wines a maximum of aromatic freshness. The wine is aged for about 85% in stainless steel vats and the rest in big aok barrels (demi-muids) to achieve the purest fruit possible.