Machine harvested at night from vines grown in clay and limestone soil with a stony alluviae, each individual plot is vinified separately, after which the juice is kept in an inert atmosphere. The must is racked for 48 hours at 10 ̊C, and is fermented under controlled temperatures from 14 ̊C to 18 ̊C. No malolactic fermentation occurs. The wine is finally aged on fine lees for several months with regular bâtonnage, and is selectively blended, fined, filtered, and bottled.
Varietals: 40% Roussanne, 60% Chardonnay
*7-15 year old vines, no oak