Pale gold in colour with floral notes on the nose (honeysuckle, peony, hawthorn) and flavours of apricot and dried fruit on the palate. It boasts considerable aromatic intensity and is all about finesse, lightness and elegance.

This Roussanne is best served at 10°- 12°C on its own or as the perfect match for scallops, white meats in light sauces, salmon, gnocchi in threecheese sauce, eggplant tart or goat’s milk cheese.

climate

Prevailing continental climate.

soil

Poor, rather stony calcareous clay soils with good exposure to the sun.

vinification

The must is allowed to settle thoroughly. Fermentation in stainless steel tanks lasts approximately 10 days at temperatures maintained between 18° and 19°C. The wine is aged on the lees for one to two months.