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Clay soils formed from the decomposition of the limestone mother rock and on soils of a sandy texture
Pneumatic pressing, static cold settling, matured on the lees for 4 months. No MLF. The Roussane is vinified and matured in the barrel before final blending.
Pale yellow, limpid and brilliant. White flower, peach and lemon aromas. Outstandingly long finish, full and fleshy.
Ideal with puff-pastries, white meats, goats'cheeses, fish and sea food.