AOP Côtes du Rhône
Details of the wine
Clay-limestone subsoil. Output per hectare: 40hl.
30% Roussane, 20 % Clairette ; 20 % Viognier 20 % Marsanne ; 10 % Grenache .
After a parcel selection of the vinyard, the grapes are harvested when perfectly ripe then destemmed and trod. Direct pressing with separation of juices. Cold fermentation in concrete tank with temperature control.
Aromatic and highly expressive wine with yellow fruits and citrus notes. Fleshy and aromatic in the mouth with a freshness and length final on the palate. To be enjoyed with white meats or fat fishes.
Ready to drink now.