Production
The grape clusters arrive at the winery within a half hour of having been picked and placed in small crates. After a pneumatic pressing of the clusters, the must is kept overnight at 14]C and then decanted. The tank fermentation lasts 8 to 10 days with temperatures controlled between 18 and 22 �C. The wines are then aged on lees with a ���batonnage� every 15 days until March.
Winery
I love white wines. Here, we take a different tack then with the reds. Roussanne, a varietal that has always marked the great Rhone valley whites, is given the stage. The White Grenache, thanks to its complex nose and its wonderful full mouthfeel, still plays an important role. Their encounter gives birth to a classic white wine for the ages.
