| APPELLATION |
| Châteauneuf-du-Pape |
| SURFACE |
| 5 ha (12 acres) |
| AVERAGE AGE OF VINEYARD |
| 30 years old |
| PRODUCTION |
| Around 20.000 bottles (1.700 cases) |
| SOIL |
| Pebbles on the surface, storing up the heat in the daytime and restoring it to the vinestocks in the night-time, thus enabling the grapes to attain a high degree of maturity. Red-clay subsoil. |
| ASPECT |
| South-East |
| GRAPE VARIETIES |
| • 50 % Grenache Blanc • 20 % Bourboulenc • 20 % Clairette • 10 % Roussanne |
| VINIFICATION/AGING |
| • Cold vinification, 16°-18°C. in concrete tanks • No oak maturing • Aging of 8 months in concrete tanks |
| CHARACTER |
| Floral aromas develop in the first two years of aging. Afterwards, they evolve towards fruit aromas like apricot with a touch of honey. |
| ACCOMPANIMENT |
| Delicious with grilled fish or fish cooked in a white wine sauce. Also excellent with white meat such as veal. The gourmet diner will certainly appreciate tasting this wine with young goat cheese. |
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