Grape Varieties: 40% Grenache Blanc, 20 % Clairette, 40% Roussanne These grape varieties come from 2 different but complementary terroirs: the sandy soil "Mourre des Perdrix" and the soil "Brusquières" Viticulture: Rigorous bud pruning. Furthermore, green harvesting and leaf thinning are done. The picking is entirely by hand, with sorting in the vineyard and again in the cellar. Vinification: manual harvest and sorting at the estate by vibrating table, destemming and crushing of the grapes. Grenaches and Roussanne are aged 75% in stainless steel vats for seven months, with stirring on the lees. The rest is aged in new oak barrels for seven months, with regular batonnages. Clairette stays 100 % in stainless steel vats for keeping fruit and freshness. TASTING NOTE: The nose is on fruits with yellow and white flesh, dominated by peach and exotic fruits. A few notes of vanilla and brioche bring an extra touch of fat. The richness of its mouth unfolds and ends with a mineral note.