GRAPE VARIETIES: clairette 40%, grenache blanc 25%, roussane 25% and bourboulenc 10%. VINE AGE: 45 years on average.
VINIFICATION: grapes are hand-picked, with double sorting at the vine, then a third sorting in the winery. Pneumatic pressing, then static settling. Fermented in barriques, demi-muids and 30 hl foudres.
MATURATION: on the lees in barriques, demi-muids and 30 hl foudres. Bottled at 1 year. PERSONALITY AND AGEING: a member of the classic school of white Châteauneuf-du-Pape: more floral than fruity aromas, and characterised by balance and freshness. It might dip in form between four and eight years, but the best vintages age as well as the reds. SERVING TEMPERATURE: 12°C. AVAILABLE SIZES: 75 cl, half-bt, magnum. OUTPUT POTENTIAL: equivalent of 25,000 75 cl bts.
France’s most full-bodied and rich whites. They also age beautifully. Because of their intensity and body they are wonderful with food and you can pair them with not only fish (preferably grilled or with a creamy sauce) but also with duck breast and all kinds of white meat.