The grapes are harvested at night or in the early hours of the morning to keep them as cool as possible for the maximum preservation of aromas. The grapes are de-stemmed then gently pneumatically pressed.
The must is cooled for 48 hours to clarify the juice, then it is fermented for a minimum of 2 weeks at around 16°. The wine is matured on its lees and stirred regularly for greater complexity. Final blending takes place in mid-January.
A lovely yellow colour with bright reflections, with notes of exotic fruits on the nose (fresh pineapple, mango) evolving towards citrusy aromas (grapefruit), yellow peach and a hint of dried fruit.
A perfect marriage of freshness on the nose and richness on the palate, with the ageing on fine lees accentuating its aromatic complexity.
Food and wine pairing: aperitif, with grilled fish, poultry or a richly flavoured
Grown between the Mediterranean and the mountains, IGP Pays d’Oc varietal wines cover an extensive sun-kissed area from the Camargue to the Vermillion Coast, in the heart of France’s largest wine region which is also renowned for its appellation wines.
Its climate promotes healthy vines. The IGP Pays d’Oc production area covers the length and breadth of Languedoc-Roussillon:
Pays d’Oc is such an extensive wine region that it is naturally home to an extraordinary range of soil types, that can vary from sandy terrain along the coast to limestone, schist, clay or stony gravel on the valley floors and hillsides.