Soil:
Selected plots located on sunny gentle slops composed by strong clayey calcareous earth.

Vintage and vinification:
The grapes are harvested early September for the Chardonnay and mid-September for the Viognier. For each grape, we make an over-night skin maceration at low and controlled temperatures (16°C) to increase aromas and complexity. Finally, the two grapes are carefully blended to reach an harmonious balance.

Tasting notes:
With a yellow gold robe, this blend offers an attractive and very aromatic nose. Viognier brings white flowers, peach, apricot and exotic fruits aromas. Chardonnay brings fresh grapefruit and lemon notes. The final blend is a very expressive and delicate wine.

Sommelier advices:
Best served chilled (10-12°C), within two years. A perfect aperitif and match with all fish dishes, vegetables terrines, goat cheese, etc.