100 % Marsanne.
Partly on limestone soils, partly on granite soils
After pressing, the must is coldsettled
for 48 hours. Only the
indigenous yeasts are used for the
fermentation which occurs at a
temperature between 18 and 20°C.
30% of the wine is fermented and
aged in oak barrels (demi-muids),
the rest remains in stainless steel
vats. The two wines are blended
before bottling, during the spring
following the harvest.
Colour: straw yellow colour with
Nose: expressive, aromas of citrus,
stone fruit (white peach), nice
mineral expression of the terroir of
Palate: lively attack, the wine is
very long and mineral. Salty note
on the finish.