100 % Marsanne.
- clay and limestone subsoil with alluvial soil and pebbles at the surface.
- terraces of round pebbles.
After pressing, the must is cold settled for 24 hours.
Only the indigenous yeasts are used for the fermentation which occurs at temperatures ranging from 17 to 21°C.
After fermentation, the wine is aged on fine lees (partly in oak barrels, partly in vats). The ageing lasts about 10 to 12 months depending on the vintage.
Colour : bright, green gold colour with golden tints.
Nose: complex, aromas of quince, pear and honey.
Palate: rich wine, aromas of honey, very ripe fruit (peaches, apricots), very long lasting wine.