The white counterpart to the legendary red blend, with nearly 40% Viognier each year, the family’s favorite white variety. Complemented by Chardonnay, Petit Manseng, Chenin Blanc, and around ten additional rare varieties. Nearly 40-year-old vines grow in scattered clearings in the Gassac Valley on limestone soils. Organically farmed grapes are harvested exclusively by hand, followed by 2–3 days of cold maceration. Fermentation begins in temperature-controlled stainless steel tanks—unlike traditional estates—and after just 4–5 months of aging, the wine is bottled. Spring-like aromas: acacia blossom, apricot, and fresh must. Light-bodied, ethereal wine with soft acidity, melon flavors, subtle minerality and a citrusy bitterness.

Harvest: between August 28 and September 5.