These white plots are exposed North/East. The harvest being manual and requiring a lot of time, the entire of the plot cannot be harvested during the cool hours of the morning. For this reason we harvest part of the vines the day before pressing and we place the boxes in a cold room until next morning, 2 to 3 hours are enough to finish the vine and press under good conditions, the temperature of the grapes rarely exceeds 10°C. The must is only partially settled so as not to overdo it. strip. Fermentation with native yeasts and around 18°C ​​lasts from 3 weeks to a month. Malolactic fermentation is not blocked (neither by sulphites nor by sterile filtration), this with the aim of remaining faithful to our terroir. Bottling takes place a little before spring with a very low dose of sulfur (2g per hectoliter).

White Blend – Grenache blanc 50%, marsanne 50%./ ABV 12.5%