Picpoul (33 and 5 years old) 90%, Terret Bourret 10%. Clay-limestone soil in Marseillan (Bassin de Thau).
Very gentle direct pressing without settling of the Picpoul, the Terret are soaked in the juice in whole bunches, aging on lees for 5 months.
Very distinct notes of citrus fruits, pineapple, white fruits, the iodine characteristic of this maritime terroir. The mouth is long, lemony, saline, all straightness and minerality.
Without added sulphites, no fining, no filtration. Purists.