Grenache blanc, Roussanne, Viognier, Clairette and Bourboulenc.
Harvest is carried out at night by machine to prevent and limit oxidation of the juices and preserve the aromatic components.
Planted mainly in stony-marl soils and on clay-limestone slopes, these soils are porous with a steady and regular water supply. They warm up quickly in the spring and help the grapes to reach perfect maturity.
Total destemming followed by a light skin maceration particularly for the Viognier, gentle pressing. Cold static settling. Alcoholic fermentation at low temperature in stainless steel vats. The wine is protected from oxygen to preserve its aromatic potential.