Soil: argillaceous limestone
Variety: 100% Viognier
Yield: 33 to 40 hl/ha
Harvest: destemming by hand
Wine-making process: direct pressing, settling and low-temperature fermentation (14/16°C).
With sediment stirring. Bottled in the year that it is produced to preserve all its aromas.
Temperature: between 12 and 14°C
Made for laying down: 1 to 3 years or more.
Winemaker’s tip: best enjoyed young