City: Violès and Jonquières
Grape varieties: White Grenache: 50%; Roussanne: 50%
Age of vines: 10 to 60 years
Yield: 40 hectoliters per hectare
Soil: silty, clayey limestone with gravel horizons (ancient alluvium of the Wurm)
Winemaking: The grapes are picked by hand and crated for transport. The harvest is emptied directly into the press. The juice obtained after pressing is cooled to around 10°C for 24 h to allow the sedimentation of unwanted materials (lees, plant debris, ...). After settling, the must is fermented in new oak barrels of 225 l (wood from the Vosges). The fermentation temperature is maintained at about 17-18 ° C.
Breeding: In the end of fermentation, after 10-15 days, the wine is racked and left on the lees with weekly batonage for several months until bottling the following spring.
Conservation: 3-4 years
Temperature: 10 °C
Food- wine pairing: exotic dishes, aperitif wineViolès et Jonquières
