Varieties
65% Viognier
35% Roussanne

Winemaking
The grapes are harvested by hand, after a double sorting in the vineyard. Gentle pressing is performed, followed by a cold settling, lasting 36 hours at a temperature of 4 to 6 ° C. The resulting juice is filled into barrels at the very beginning of the alcoholic fermentation. The wine is aged for 8 months on its lees, no racking.

Tasting Note
The mouth is full of a length subtle, with notes of apricot, mango but also roasted and spicy aromas.

Serving Suggestion
This wine is ideal when enjoyed in combination with food. Bass with fennel, white meat or poultry. Some may even enjoy it with seared foie gras, great with Sushi and Sashimi and all paté.