Terroir: Viognier and Grenache Blanc grapes are grown in shallow soils made up primarily of clay, granite and sand. Vineyards are primarily on hillsides with an average of 150-250 meters in elevation.
Vinification: Grapes are hand and machine harvested and transported to the winery in small crates. Fermentation occurs with indigenous yeasts in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine is aged in tank, on its lees for six months. The finished wine is lightly filtered and fined followed by a minimum of 3 months in bottle prior to release.
90 Points Wine Enthusiast