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 :
Chardonnay : 12%
Clairette : 13%
Roussanne : 30%
Marsanne : 45%
Serving :
Decant before serving at 13°C.
Tasting :
Almonds, grapefruit, raisins, tobacco, intense and elegant with good acidity. Drinking now (2014) and over the next 4 or 5 years.
Food pairings :
Grilled fish with olive oil.
