Soil: rounded stones and gravel, some red clays.

Grape: 100% Clairette Blanche

Harvest: by hand with systematic hand selection

Production: 38 hl/ha

Vinification: Destemming, pressing, quick skin contact, juice extraction, cold clarification, temperature control and then traditional vinification on lees 30% in new oak & 70% in stainless steel tank. Spontaneous alcoholic fermentation with native yeasts. Spontaneous malolactic fermentation.

Maturation : 22 months on lees. Natural decanting thanks to cold winter temperatures.

Bottling: at the wine estate, with neither fining or filtration in order to keep the structure of the wine unspoiled.

Vintage: a rainy winter which filled the underground water tables, followed by a mild spring, a hot month of July and 2 favourable storms in August and September before a sunny and cool weather during the harvest. Balance, freshness, concentration and elegance are gathered for a great vintage!

Eye: shiny with golden hints.

Nose: mineral and fresh with notes of sweet almond, exotic fruit, citrus, fennel and anise.

Palate: full-bodied, rounded and fat with a fine structure.
In the end, a very elegant wine with a lasting finish.

 Ageing Capacity: already pleasant to drink – ageing potential of five to seven years

Serving Temperature: 12-13° C / 54-55° F

Food & Wine Suggestions: this Clairette du Languedoc is a perfect companion to dishes such as scallop, shellfish with garlic butter, monkfish with bacon or other fish in sauce, as well as white meat with mushrooms and cream. When aged, it can also be served with a cheese tray.  Excellent with cheese dishes !

Press : le meilleur vin blanc de tous les AOP Blanc du Languedoc-Roussillon à moins de €12,00 avec la seule note de 17/20 dans le Spécial Vins du Point de Septembre 2020:

Clairette Blanche 2017 – AOP Clairette du Languedoc blanc sec : 17/20
« Nez complexe, fruits sec, agrumes, végétal frais, bouche grasse, ample, tonique, finale persistante, amer fin. »