The “Toppe d'Avignon” climate is located on a gently sloping slope facing south. The clay soil rests on calcareous rocks called "Comblanchien". Average age - 30 years, 10,000 vines/ha. Yield - 40hl/ha. Environmentally friendly and sustainable.
Pressing in whole grapes with a light settling followed by an immediate setting in part. Alcoholic fermentation with native and malolactic yeasts in pieces.
On the lees, aging in pieces called "reduction" without racking, with riddling without SO2 for 12 months.
Aging potential- 8 years.
Gourmet and fresh, its notes of grilled pears and flowers give way to a full, straight and mineral palate.