Soil : Clay and limestone on hillside terraces
Grape varieties : Viognier, Roussane, Marsanne
Winemaking : We rigorously select our best white grapes for this cuvee Bel Air. After 24 hours cold maceration, grapes undergo gently pressing. Following clarification, fermentation is maintained at 15°C. Half way through fermentation, the wine is put into oak barrels there by finishing its vinification and subsequently age on fine lees for a few months.