History
Terroir
Environment
Winemaking
Wines
Press
Tour
Wine & Food
Contact
Professionals
Local

N°7 White

VARIETIES:

Viognier, Chardonnay, Grenache Blanc, Sauvignon, Carignan Blanc, Muscat petit grain and Chasan.

YIELD:

35 hectolitres per hectare.

VINIFICATION:

In barrels.

MATURING:

The different varieties are vinified separately in barrels for 10 months with stirring of the lees..

TASTING NOTES:

Brilliant golden colour, with an intense citrus fruit (grapefruit), quince, pineapple, exotic fruit and vanilla nose. The mouth has a good balance of mineral and roundness, developing citrus and exotic fruit notes as well as honey, caramel and vanilla.

SERVING SUGGESTION:

Serve with fish (grilled or roast sea bass, red mullet fillets, bouillabaisse), white meats (veal) and even with pan-fried foie gras.