Terroir

: ~ 0,5 ha – Communes : Chavanay, Malleval (42) – Grape variety : 100% Viognier

The granite terraces on the south facing hillsides of Côte Bellay and de Boissey present a very rich soil, which produces Viognier berries infected by noble rot (Botrytis).

 Vinification

Manual harvest at 17-20 degrees, sorting of berries,

Alcoholic fermentation in barrels : the temperature is controlled at 15-18°C

Malolactic fermentation in barrels

The Botrytised grapes are picked regularly, about once a fortnight from October until December.  With a view to preserving the individuality of Viognier, part of the passerilles or healthy grapes, is kept back and go into the production of the Late Harvest.  This is how the fine blend is obtained of the fruity and floral aromas of the Viognier with the aromas imparted by the noble rot.

Maturing

months, 100 % new wood, finely grained oak from Allier and Nevers, smoothly sanded barrels

Batonnage : once a week

The lees are kept during the process of maturing, and, regularly subjected to batonnage, they assist the development of the natural smoothness and body of Viognier on this terroir.