From our selection of white wines, discover the best that the terroirs of the south of the valley can offer. Châteauneuf du Pape, Lirac, Côtes du Rhône and other French wines are all there. Discover white wines from terroirs of sand, clay, limestone and pebbles which give the wines their own characteristics. You will be able to find the bottle that will meet your desires among this palette of tastes : notes of citrus, exotic fruits or white flesh, fresh and dynamic texture, tension in the mouth, floral bouquet, toasted or brioche notes, and even butter for some of these wines. Elegance, balance and purity define our range of white wines.
White wines from the Southern Rhône Valley are generally made from a blend of several grape varieties. The most used grape variety is the white Grenache which brings an intense color and notes of pear, apple and acacia. The Clairette, which gives structure and notes of apple and acacia, and sometimes fennel. Bourboulenc with its pale color can give wines notes of flint and lemon. Marsanne brings body to the structure of the wine as well as aromas of apricot, lemon and honeysuckle. Roussanne delivers a pronounced intensity and notes of pear and hazelnut. Viognier is known for its aromatic intensity with notes of peach and honey.
- Pressing - Vatting: The grapes are pressed and the juice collected in a vat. - Settling - Racking: The must falls to the bottom of the tank. The "clear" juice is then put in a tank and the must is eliminated. - Alcoholic fermentation - Racking: The sugars in the must are transformed into alcohol. The wine is changed of container (racked) and the deposit at the bottom of the barrels is disposed of - Malolactic fermentation: Lactic acid bacteria that transforms malic acids into lactic acids. This naturally reduces the acidity of the wine and stabilizes it. - Racking - Sulfiting: As with red wine, this step is not mandatory. We change the wine container to discarde the lees (deposit at the bottom of the tank). The wine is fragile, so we can add sulfur to protect it. - Aging and stirring: The wine can be aged in barrels for months. If the wine is aged on its lees, the lees are stirred in order to put the lees back in suspension . Structural and aromatic evolution of the wine. - Racking - Blending: The wine is racked into the vat and the sulfur is readjusted only if necessary. The wines from the same plot or from different plots of the same appellation are then blended. The wines have been aged in different barrels. - Fining : The wine is clarified and stabilized if necessary. - Filtration - Bottling : The wine can be filtered if necessary to make it more brilliant and clear. It is then transferred to a tank for bottling.
