Production 
On arrival in the cellar the grapes pass directly into a pneumatic press to release their first juices. Only the core of the press wine is retained from 0.6 bars (the last pressed juice is set aside). the juice is cold settled in concrete tanks to retain only a trace of lees then seeded with dry selected yeasts. Fermentation is thermo-regulated at between 16-18ºC to bring out the varietal characters of the Viognier. The wine is not aged as the principal is to capture the varietal aromas of this grape as quickly as possible.