Viognier from vines is approximately 25 years of age. The soil is mainly “gress”, pebbles rolled by the various floods of the Rhone in the Quaternary era. It is thanks to this filter soil that the roots manage to draw very deeply the water essential for their growth.

Harvested at full maturity the fruit goes directly into the press. The juices are cooled and put in vats for settling. Once clear, the juice is partially sung for fermentation in barrels. Then the wine aged in barrels stays there for 4 months. Subsequently, the Viognier aged in barrels and the Viognier aged in vats can be assembled.