The vines are located in the center of the appellation, mostly on terraces in the commune of Chavanay facing South/South-East. With the particularity of being exclusively on muscovite granites, the Viognier expresses itself with notes of violet.

Soil: muscovite granite.

Grape variety: Viognier.

Viticulture: planted in high density (8,000-10,000 vines per ha). Treatments limited to the maximum depending on the weather, no insecticide to preserve biodiversity, little fertilizer and only organic. Control of vigor and yields, leaf stripping, green harvesting for better ripening of the grapes. Disbudding in the spring.

Vinification and ageing: manual harvesting, plot-by-plot and traditional vinification. Use of oenological products (indigenous yeasts) as little as possible.
Vinification (alcoholic and malolactic fermentation) and aging 50% in wooden tuns of 30 hectoliters and 50% in Burgundy barrels without racking, 8 months on the lees. Blending of the different plots before bottling.

Olfactory tasting: nose with notes of apricots, quinces, peaches and citrus fruits. Some delicate notes of flowers (lilac, rose and violet) and honey.

Gustatory tasting: gourmet and fresh mouth, a beautiful spicy power. A thirst-quenching bitterness lengthens the persistence of the wine in the mouth.

Laying down: to be enjoyed young on the fruity aromas (3 to 4 years).

Pairing: Aperitif, fish (sea bream).