Cities: Violès and Jonquières
Grape varieties: White Grenache: 30%; Clairette: 30%; Viognier: 30%; Roussanne: 10%
Age of the vineyard: 7-60 years
Yield: 45 hectoliters per hectare
Soil: silty, clayey limestone with gravel horizons (ancient alluvium of the Wurm)
Winemaking: The grapes are picked by hand and pressed immediately. The juice is cooled to around 12 ° C to allow the sedimentation of unwanted materials (lees, plant debris, ...). The resulting mash is fermented at 17-18 ° C. At the end of fermentation, after 10-15 days, the wine is racked and left on fine lees until bottling usually at the end of winter.
Storage: 2 years
Temperature: 10 °C
Food- wine pairing: grilled fish, crustaceans, aperitif wine
