Terroir :
Boutenac, pebbly conglomerate soil coming from former river terraces laid down in Tertiary times, with some lime-free sandy content, low in carbonate; pH around neutral, avoiding acidic or other imbalance in the wine.

Grape varieties :
White Grenache, 15 year old vines, yield 35 hl/ha, plus a touch of Rolle (Vermentino).

Vinification :
the grapes are picked at perfect ripeness then brought to the vathouse for destemming and direct pressing. The must is put to ferment in oak barrels (some new, some of one harvest).

Maturing and ageing :
after the yeast fermentation, the wine is regularly stirred on the lees throughout its average 9 months in oak. Bottling takes place at the estate in the summer following the harvest.

Available in 750ml bottles.
In wooden cases of 12, laid sideways.