Granite terraces and gravelly alluvial plains of the northern Rhône Valley. Viognier sourced from 20-year-old vines just south of Condrieu, and Roussanne from 30-year-old vines near the appellation of St. Joseph
| Wine maker notes |
| The grapes are harvested manually in small baskets and vinified in temperature-controlled stainless steel tanks. Fermentation takes place over 3 weeks at low temperatures, with a maximum of 64.4°F. 20% of the wine is matured on its lees in two- or three-year-old barrels; the remaining 80% is matured on its lees in tanks to enhance freshness. The wine is then aged for 12 months. |
| Food pairing |
| Perfect as an aperitif, it will also complement fish, shellfish, pasta in cream-based sauce and poultry. |
