Domaine de Trevallon Blanc 2003

Traditional vinification in Burgundy barrels, 50% new.


North Alpilles.


Limestone and clay soil, very stony: Hauterivian et Barremian, second stage of the lower Cretaceous, less than 130 million years.


Each grape variety is aged in barrel separately for 12 months without any racking and just 2-3 stirring of the lees. Clarification and fining are with clay. Light filtration when bottled.


Marsanne : 45%
Roussanne : 30%
Clairette : 13%
Chardonnay : 12%


Decant before serving at 13°C.

Tasting notes

Oily wine, almost unctuous with low acidity. Drinking very well at the moment (2014) .

Food and wine pairings

Fresh pasta with truffles.