Terroir: Situated on ancient terraces called ‘Costières’ - dating back to the Pliocene period overlooking the Etang de Thau lagoon and the Mediterranean sea. These coastal hills' geological structure is limestone, red marl, clay, sand, and stone. Benefits from a temperate Mediterranean climate and the Thau lagoon’s microclimate. Nights are cooler than further inland.

Vineyards: Grown on carefully selected plots from several different terroirs. Monitoring of fruit development. Grapes are harvested at night at full maturity between 13° and 14°.

Vinification: Skin contact maceration for several hours during the filling phase of the press. Rigorous selection of best quality free-run juice carried out. Cold settling for 48 hours at 8°C (46F). Slow, temperature-controlled fermentation at 16°C (61F). Stirring process and aging on fine lees.

Color: Beautiful bright yellow color with golden hues.

Nose: The bouquet develops into white flesh aromas (peach), followed by vanilla, white flowers, honeysuckle, and a light touch of mild blond tobacco.

Mouth: The attack is supple and very pleasant. The mouth is full and rich, with a concentrated feel and off-dry: aromatic notes of white flesh fruit (peach), yellow flesh fruit (nectarine). The finish is a hint of vanilla and toast.

Best served Between 10°C and 12°C (50F-54F).

Food and wine-pairing suggestions: Serve from the aperitif to the cheeses. Perfect with fish in a sauce, grilled salmon in a Bearnaise sauce, with lemon and rosemary brochettes of St Jacques and beignet of oysters. Also perfect with white meat in a sauce: fillet mignon en croûte with goat cheese and ham or osso buco alla milanese. Delicious with cheeses too!