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Terroirs of stony alluvial terraces, traditional for Côtes du Rhône.
Harvested very early in the morning as to benefit from freshness. Protection of bay and juice from the aeration as to avoid any oxidation. Pneumatic pressure, cold settling and slow fermentation (18°C) in a stainless steel vat.
Notes of apricot, may blossom, Honey and elegant smell of Narcissus.