Description
Viticulture :
HVE Level 3 certified, reflecting our highest commitment to biodiversity, sustainable viticulture and environmental performance.
Vinification :
After a brief skin maceration and gentle low-pressure pressing, the juice is cold-settled to preserve purity. A slow, temperature-controlled fermentation follows, bringing out vibrant aromas and freshness. The wine is then aged on fine lees in stainless steel tanks for ten months, enhancing texture, elegance, and richness.
Keeping :
3 to 4 years
 | Matching fine foodWith crustaceans, shellfish, sushi, fish grilled or marinated Tahiti style. After its first winter, very good match for asparagus, artichokes and dried goat’s cheese |
 | DescriptionAppearance: Bright yellow Nose: Citrus blossom, ripe pear and peach, intertwined with notes of wild herbs, sea spray and a touch of beeswax from extended ageing Taste: Richer and more layered, this wine melds creamy lees-derived texture with crisp acidity and a mineral finish. Lemon, stone fruit and a hint of briochedrive the long, mouth-watering finish |
 | Grape VarietiesWhite Piquepoul 100% |
 | Serving temperatureBest drunk chilled, at 10-12°C Keeping: 3 to 4 years |
This estate is one of the region's rising stars. Its reputation has grown with each vintage. All wine lovers interested in the Languedoc know this estate for the excellent quality of its wines.
Vast estate as it is, the 68 hectares (just over 200 acres) have taken the limelight in the Coteaux-du-Languedoc appellation. Quality is front line for whites such as the Picpoul de Pinet while for the reds you should note the special cuvée Bronzinelle.
The winemaking, in a hi-tech winery where tradition remains a true friend, results in wines with great finesse and outstandingly elegant aromas. The tasting room here is just the setting for the discovery of these superb wines.