Vineyards have been managed organically (certified in 2014) and yields are kept to around 25 hl/ha. Harvesting is by hand and grapes are sorted before vinification. After a cold skin maceration and pressing, alcoholic fermentation is maintained at 18°C and malolactic fermentation is prevented in order to preserve the wine’s freshness and acidity. The wine is unfined and aged in vats to bring out the varietal aromas and body, synonymous with white wines from the southern Rhône.
Intense and vinous on the nose, leading into a bright, mineral-inflected yet rich palate that is subtly floral and beautifully textured with a full, long finish.