Soil: different Plots located on different soils and exhibits on the communes of La Cadière-d’Azur and Le Castellet.
Sorting of the harvest, stemming-treading, maceration of Clairettes in Ugniblancs juice for 12 to 24 hours at about 10 °c before pressing. Pressing, separation of the different
qualities of juice, settling for 48h. Clear filling and yeasting fairly fast dice warming the must.
Expressive on aromas of whitefleshed fruit with floral notes. In the mouth, the wine is wide, generous, aromas identical to those of the nose, right wine with a nice freshness in the final.
Great pairing with pasta, seafood, grilled fish and cheeses.