Granitic sub-soil with alluvial deposits on the surface. South to South-East exposure.
The vines are situated on steep slopes which are organized in terraces (les Chalets) surrounded by low walls. Work is all manual.
After pressing, the must is cold-settled for 48 hours. Only the indigenous yeasts are used for the fermentation which occurs at a temperature between 17 and 21°C.
The malolactic fermentation has not been achieved to give to the wines a maximum of aromatic freshness. The wine is aged for about 85% in stainless steel vats and the rest in big aok barrels (demi-muids) to achieve the purest fruit possible.
Colour: pale gold colour with silver hints.
Nose: Very intense with notes of exotic fruit: pineapple, litchee. Very fresh.
Palate: pure, very long, aromas of white peach and exotic fruits.