Terroir
The grapes come from 4 mineral terroirs with loamy, calcareous clay soils : freshness and vivacity.These filtering soils combined with extremely high temperatures allow for optimal ripening of the grapes, the development of pleasing yellow fruit flavours, and lend freshness to the wine
Winemaking
Alcoholic fermentation is slow and takes place in stainless steel tanks under monitored temperatures. A large part of the cuvée undergoes malolactic fermentation. Aged on fine lees for 6 to 9 months.
Varietal
Viognier
Tasting
This wine is round on the palate, with remarkable freshness and exceptional balance between richness and acidity. The tasting ends with nougat on the finish..
Food pairings
Serve as an aperitif or Asian cuisine.