White varietals: 100% Chardonnay
Soil types: The vineyards are located along the Mediterranean rim, between
the Cevennes and the Camargue. They bask in a hot, dry climate which
promotes the development of aromas in the grapes during the ripening phase
and produces expressive wines.
Vineyard management: The vineyards are trained using the espalier method
and designed for work by machine. This stringent, technical approach in the
vineyard allows the grapes to reach peak ripeness. The varietal is farmed
according to organic specifications and certified by a European body.
Winemaking: The grapes are harvested by machine by night to benefit from
the cool night time temperatures. After being sorted by machine, the fruit
undergoes a little skin-contact maceration before being pressed in a
pneumatic press. Clarification for 48 hours at 5°C produces clear juice.
Fermentation occurs at controlled temperatures for just under ten days.
Refrigeration and oxygen control reduce the amount of added sulphites.
After fermentation, the wines are racked and matured in contact with staves
for one month.
Tasting notes: Yellow hue with green tints. The nose reveals aromas of
apricot, vanilla and cinnamon. The palate is ample and delicately oaked.
Drinking temperature: 12°C.
White varietals: 100% Chardonnay
Soil types: The vineyards are located along the Mediterranean rim, between
the Cevennes and the Camargue. They bask in a hot, dry climate which
promotes the development of aromas in the grapes during the ripening phase
and produces expressive wines.
Vineyard management: The vineyards are trained using the espalier method
and designed for work by machine. This stringent, technical approach in the
vineyard allows the grapes to reach peak ripeness. The varietal is farmed
according to organic specifications and certified by a European body.
Winemaking: The grapes are harvested by machine by night to benefit from
the cool night time temperatures. After being sorted by machine, the fruit
undergoes a little skin-contact maceration before being pressed in a
pneumatic press. Clarification for 48 hours at 5°C produces clear juice.
Fermentation occurs at controlled temperatures for just under ten days.
Refrigeration and oxygen control reduce the amount of added sulphites.
After fermentation, the wines are racked and matured in contact with staves
for one month.
Tasting notes: Yellow hue with green tints. The nose reveals aromas of
apricot, vanilla and cinnamon. The palate is ample and delicately oaked.
Drinking temperature: 12°C.