An ancient variety for an entire AOC.

Soil: chalky (craie)-clayey.

Blend: 100% Piquepoul Blanc.

In the cellar: grapes harvested at night to maintain a cooler temperature. Before pressing, a small 2-hour maceration is carried out. Controlled fermentation at 16°C with the lees suspended weekly (batonnage) after alcoholic fermentation for about a month. No malolactic conversion carried out and aging in steel vats on its lees for approximately 3 months.