Certified as “sustainable agriculture” by Terra Vitis
Skin contact for 10 hours. Cold settling followed by slow fermentation with temperature control. Kept for four months on fine lees in stainless steel tanks
3 to 4 years
Matching fine food
With crustaceans, shellfish, sushi, fish grilled or marinated Tahiti style. After its first winter, very good match for asparagus, artichokes and dried goat’s cheese
Appearance: radiant yellow Nose: refined floral and mineral undertones, lively citrus aromas Taste: density,, freshness and lush roundness all combine, powerful Keeping : 3 to 4 years
White Picpoul 100%
Best drunk chilled, at 12-14°C
Press and guide commentary
Vintage 2012 (14,5/20): "year after year, this domain manages to produce fine picpouls: salty, fatty and nutty, they are original and tasty."
Vintage 2012 (Gold Medal - 86/100): gold and light color. Fine aromas of citrus and white fruit, floral and mineral touch. Straight mounth, balanced, ample. Feels good matter with nice acidity notes in aftertaste. Picpoul is surprising by his corpulence. Why not with grilled prawns."
Vintage 2011 (14,5/20): "Nothing but this Picpoul expresses such power, deeply marked by hazelnut and almond, with amazing aftertaste."
Le Grand Guide des Vins de France 2009 :
"Magnificent Picpoul with great freshness underpinning delicate floral fragrances, with a mineral edge, saltiness, that suits it to a tee, amazingly mouthwatering."
Guide Hubert :
"Lively on the palate, zesty, with suggestions of spice and white-fleshed fruit."
Terre de Vins :
"A truly out-of-the-ordinary Picpoul with its golden yellow hue and a nose of honey and fresh baking. Huge in the mouth with a lush roundness, has substance and great length. The finish remains lively"
Petit futé :
"The outright winner among Picpouls for lively freshness, a well-rounded yet clear-cut wine, its fruitiness could well catch you out"
Tim Atkin’s Jury (London)