Le temps fait tout blanc

70% Ugni Blanc, 10% Colombard and 10% Bourboulenc direct pressing without settling. 10% Viognier that underwent whole-cluster maceration for 10 days.
Vinification: Half of the cuvée is vinified and aged in sandstone amphorae.
Soil: Sandy or clay-limestone soils, at an altitude of 70 to 130 meters.
Aging: Total aging lasts 10 to 11 months.

Bright citrus, white flowers, and stone fruit on the nose, with hints of wild herbs and subtle spice. On the palate, it's textured yet agile — fresh acidity wrapped in a soft, mineral frame. A wine that unfolds with air, offering something new in every glass.

Serve cool, not cold. Give it a few minutes to open, and it’ll reward you with complexity and charm. A perfect match for seafood, aged goat cheese, or simply a thoughtful pause in the day.

Without added sulphites, no fining, no filtration. Purists.