This wine is made with grapes from plots of vines located in Suze la Rousse and Sainte Cécile les Vignes, on clay-limestone soil. with Grape varieties (White Grenache, Roussanne, Viognier) are harvested separately to adapt the ripeness. Long fermentation between 16 and 18°C. Short aging in concrete and stainless steel vats for 4 months with batonnage, ie the stirring of dead yeast cells during the winemaking process.
Food Pairing: It goes perfectly with a scallop carpaccio, asparagus with truffles or sea bream with fennel.
Best temperature: 12°
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