Organic viticulture. Priority to observation and prophylaxis (promote all cultural methods to maintain a climate that is unfavourable to the installation of diseases).
The grapes are harvested manually at optimal maturity. They undergo a direct cold pressing into an inert environment, where only the best juices are selected. Next, a static settling before a low temperature fermentation in 500 L barrels.
The stirring of the lees is regular and driven by tastings. The wine is aged in barrels for 9 months
La Fontvielle dedicated 0.75 ha plot with a North/ North-Est exposure. The soil is dominated by clay with limestone outcropping in some areas. The terroir is complex and fresh. It benefits from a good water retention capacity that allows for optimal ripeness in the grapes. The ideal conditions for fresh and lively wines.
Pale yellow colour with green hues. The nose is discreet, straight, slightly woody with notes of flint. The attack on the palate is frank, clean and tense. There are notes of apricot and peach with a nice acidity, creating a perfectly balanced mouth. A straight, fresh and long final.