The grapes are de-stemmed and crushed then put into vats. After a 2 to 3-hour maceration with skins, we remove the free-run juice. Only this juice will be fermented. The must is then chilled to between 10 and 12 °C for 48 hours before racking the must and transferring it to fermentation vats. Fermentation is slow, often lasting several weeks. Malo-lactic fermentation is not required. Aging is relatively short. Depending on the vintage, bottling usually takes place in the spring to trap the freshness of fruit in the wine. This is a dry wine, with aromas of summer fruits; white peaches, apricots, flavoursome and long on the palate.
Region: Cotes du Rhone
Variety: Grenache Blanc, Clairette, Viognier
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