The “Saint-Esprit” is a blend of wines whose fruits mainly come from the right bank of the Rhône. Average production: 15,000 bottles (75 cl.) per year.

Grape variety: Grenache blanc, Clairette, Bourboulenc and Viognier are the main varieties of the blend.

Winemaking: After pressing and cold settling for a period of 24 hours, the musts are racked and fermented in temperature controlled stainless steel tanks at maximum temperature of 64°F (18°C).

Malolactic fermentation is avoided, in order to preserve natural balance and freshness in the wine, so to enhance its finesse. The wine is then stored in stainless steel tanks until bottling. Prior to bottling, the wine is lightly fined and filtered, in order to provide it with the perfect stability.

Tasting notes: The colour has a golden straw hue with green tinges. The main aromas are reminiscent of white flowers and yellow fruit, enhanced by touches of exotic and citrus fruit. On the palate, the wine is alert, seductively suave and fresh.