TERROIR :
The King of Limoux wines, this Chardonnay is made from grapes from our four terroirs : Mediterranean, Autan, Oceanic and High Valley in equal proportions :

25 % Mediterranean Terroir :
- Soil : Calcareous sandstone
- Topographic Situation : upper slopes at 100 - 150 m
- Climate : hot and dry (less than 600 mm of rain a year).
On this terroir our Chardonnay’s ripen early, giving fat, supple wines with candied citrus flavors.

25 % Autan Terroir :
- Soil : deep gravel made up of small pebbles from erosion of the Pyrénées.
- Topographic situation : terraces, altitude 150 - 200 m
- Climate : hot and dry
The Autan terroir is also characterized by early ripening grapes, adding suppleness to our blend as well as fresh notes of liquorice and menthol.
25 % Oceanic Terroir :
- Soil : molasse alternating with layers of limestone and clay.
- Topographic situation : south-facing hillsides, 100 - 150 m.
- Climate : breezes from the Atlantic create a year-round temperate and humid climate (800 mm of rain a year), except for the summer.
On this later ripening terroir, the Chardonnay’s are exceptionally balanced with fresh citrus flavors (grapefruit, lemon).
25 % High-Valley Terroir :
- Soil : foothills of the Pyrénées, a layer of clay with limestone from the mother-rock.
- Topographic situation : high plateaus and hillsides at 350-500 meters.
- Climate : mountainous and late ripening. Rain 750 mm/yr.
Here the Chardonnay ripens slowly, (the harvests take place up to three weeks after the vines in the Mediterranean terroir), producing complex aromas with a blend of mineral, steely notes as well as fruity (pineapple) and floral (hawthorn, acacia) notes.
Plots are subject to a Quality Charter, which guides the wine growers’ cultivation methods producing healthy, well ripened grapes in an environmentally respectful way. Specifications also concern pruning, exposed leaf area, removal of foliage and harvest conditions.

HARVESTS :
Ripeness tests, analyses and twice-weekly grape taste tests all help the wine maker to precisely pinpoint the harvest date.
Grapes are then manually picked and transported in crates to the vinification site. Thus maximum care is taken to ensure that the integrity of the grapes is preserved right up to pressing.

VINIFICATION :
- Extraction of juice by direct pressing on pneumatic presses
- Clarification of juice by cold decanting
- Fermentation and maturing :
- 75 % of the juices are fermented in temperature-controlled, stainless steel tanks, then the wines are matured on lie for 6 months, without malolactic fermentation to better preserve the freshness of the wine.
- 25 % of the juices are fermented in 225 liter French oak casks, then matured on lie for six months. Malolactic fermentation is carried out to obtain toasted aromas with a full-bodied, supple structure.

ANALYSES :
Alcohol : 13 % / vol
Total acidity : 5.3 g/l expressed in tartaric acid.
pH : 3.40

TASTING NOTES :
Robe : pale yellow with green lights, becoming golden as it ages.
Nose : complex, blending aromas of candied orange, white flowers and spices (vanilla and cinnamon).
Palate : both full and refreshing with its citrus finish and lingering toasted notes.
Serve at 12 - 14 °C as an aperitif, with fish dishes or roasted and grilled white meat.