Soil:

Gravel, sand and calcareous clay sites, south-facing

Vinification:

The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.

Elevage:

The wine is matured on its lees in large barrels for 6 to 9 months.
This lees-contact contributes richness to the wine. What is more, the oxygen which passes through the pores of the wood brings about a gentle oxidization of the wine, and the subsequent opening up of its aromas.
The wine is then bottled and matured for 1 or 2 years before being offered for sale. This bottle-ageing also plays a role in the wine's development. Here, the opposite of oxidization happens: reactions in the oxygen-free environment bring about the development of the bouquet, and give it subtler nuances. 

Wine tasting:

- A surprising wine.
Color: yellow gold color, beautiful reflective white and yellow.
Intense nose and end on notes typical musky flowers, candied angelica, tea, bergamot acacia honey and chestnut.
Composed of 2 / 3 of Muscat Ottonel and 1 / 3 of muscat d'Alsace, it is long, wide, thin and a certain opulence.
the mouth is full without being heavy with citrus, almond flavors of stone fruits and lemon mint.
17/01/09 - Vins et Viticulteurs Journal du Vigneron - Millésimes du vin - Institut d'Oenologie - 13090 AIX EN PROVENCE

When & with what:

- Serve with asparagus.
- Prawns with ground almonds or pistachios.
- Gaspacho, hot oysters for their iodized flavour.
- Artichauts farcis .