O d'Yeuses blanc

Terroir: Clay and Limestone Cépages: Chardonnay, Viognier Vinification: Grapes are harvested at good maturity. After pneumatic pressing and cold settling, fermentation takes place under a controlled temperature at 15°C. The wine is then aged in tanks for 6 months on the lees. The blending takes place just before the bottling. In this cuvée, 30% of the Viognier is aged in oak barrels. Food Match: fish dishes, grilled fish and seafood, sushi.