Presentation :
First vintage with Grenache blanc.
Location :
North Alpilles.
Terroir :
Limestone and clay soil, very stony: Hauterivian et Barremian, second stage of the lower Cretaceous, less than 130 million years.
Winemaking :
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.
Cépages :
Grenache blanc : 5%
Clairette : 10%
Chardonnay : 11%
Roussanne : 24%
Marsanne : 50%
Serving :
Decant half an hour before serving at 13°C.
Tasting :
August 2011, 16.5/20 in the Bettane and Dessauve guide. Creamy and smooth in the mouth, coating the palate with touches of almonds, the wine is well constructed, and will shine with a truffle risotto.
Food pairings :
Truffle risotto.
