From industry experts, we present to you an ancient variety from a suitable terroir. The soil is made up of gypsum-rich and clay soils. Obtained from 100% Piquepoul Blanc grapes, the grapes are harvested at night to maintain a cool temperature. Before pressing, there is a short 2-hour maceration. Fermentation is carefully controlled at 16°C and the lees are periodically stirred (batonnage) for about a month after alcoholic fermentation. No malolactic conversion is carried out and the wine matures in steel tanks on its own lees for about 3 months.
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From industry experts, we present to you an ancient variety from a suitable terroir. The soil is made up of gypsum-rich and clay soils. Obtained from 100% Piquepoul Blanc grapes, the grapes are harvested at night to maintain a cool temperature. Before pressing, there is a short 2-hour maceration. Fermentation is carefully controlled at 16°C and the lees are periodically stirred (batonnage) for about a month after alcoholic fermentation. No malolactic conversion is carried out and the wine matures in steel tanks on its own lees for about 3 months.
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