Grapes: Clairette, Bourboulenc, Picpoul Blanc, Roussanne, Grenache Blanc
Region: France / Rhône Sud / Châteauneuf-du-Pape
Type: White wine blend
Winemaking:
Soil: The main feature is the large rounded stones or pebbles known locally as 'galets'.
Harvest: All grapes are hand picked.
Vinification: Immediate pressing in pneumatic presses. The juice is clarified by cold sedimentation (10 - 12° and a light fining. Fermentation happens at low and constant temperature (between 14 and 16°C) and lasts around four weeks. This wine does not go through malolactic fermentation to keep its natural acidity and freshness of the aromas. Then bottling happens in April following the harvest after an "Elevage" on fine lees in tank.
Tasting Notes:
Color: Pale lemon.
Nose: Vibrant aromas of fresh green apple, citrus, nectarines and white lilies.
Palate: Dry with fruit finish. Fresh with a medium body. Elegant custard pear juice with slight bitter minerality.
Food pairing: Pork, rich fish (salmon, tuna etc), mature and hard cheese, poultry, cured meat.
Region: France / Rhône Sud / Châteauneuf-du-Pape
Type: White wine blend
Winemaking:
Soil: The main feature is the large rounded stones or pebbles known locally as 'galets'.
Harvest: All grapes are hand picked.
Vinification: Immediate pressing in pneumatic presses. The juice is clarified by cold sedimentation (10 - 12° and a light fining. Fermentation happens at low and constant temperature (between 14 and 16°C) and lasts around four weeks. This wine does not go through malolactic fermentation to keep its natural acidity and freshness of the aromas. Then bottling happens in April following the harvest after an "Elevage" on fine lees in tank.
Tasting Notes:
Color: Pale lemon.
Nose: Vibrant aromas of fresh green apple, citrus, nectarines and white lilies.
Palate: Dry with fruit finish. Fresh with a medium body. Elegant custard pear juice with slight bitter minerality.
Food pairing: Pork, rich fish (salmon, tuna etc), mature and hard cheese, poultry, cured meat.