From industry experts we present an ancient variety from a prestigious area. The soil consists of soils rich in gypsum and clay. Obtained from 100% Piquepoul Blanc grapes, the grapes are harvested at night to maintain a cool temperature. Before pressing, a brief maceration of 2 hours takes place. Fermentation is carefully controlled at 16°C and the lees are periodically stirred (batonnage) for about a month after alcoholic fermentation. No malolactic conversion is carried out and the wine matures in steel tanks on its own yeasts for about 3 months.
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From industry experts we present an ancient variety from a prestigious area. The soil consists of soils rich in gypsum and clay. Obtained from 100% Piquepoul Blanc grapes, the grapes are harvested at night to maintain a cool temperature. Before pressing, a brief maceration of 2 hours takes place. Fermentation is carefully controlled at 16°C and the lees are periodically stirred (batonnage) for about a month after alcoholic fermentation. No malolactic conversion is carried out and the wine matures in steel tanks on its own yeasts for about 3 months.
