Planting : 1996 and 1998

Terroir : Clay-limestone soil with chalky inclusions. 2 small parcels : 1.40ha.

Viticulture : For more than 20 years, we cultivate and treat our vines with organic methods. Herbs are deeply buried via mecanical work. The terroir keeps then all its natural richness.

Prunning : Guyot short

harvest :  Mechanical harvesting. To take benefits from the night cooling, harvesting is acheive at 4 am.

Vinification : Few minutes after harvesting, the destemmed grapes directly go in the pneumatic wine press. Fermentation is made first in small stainless steel tanks, and then tranfer in oak barrels of 600L for aging.

Embottling : After 9 months aging, the roussanne is then filtered and embottled. Our high performant equipment allows a careful and sterilized embottling at the property.

Service temperature : 8° C