Le Renard Blanc

Clay and lime stone Carignan Blanc, Roussanne, Clairette. The grapes are harvested by machine very early in the morning in order to preserve the aromas; the grapes are pressed using a pneumatic press; very gentle pressing. The juice is settled at a very low temperature. Fermentation is carried out under controlled temperatures between 16 and 17°C. The wine is aged for 2 months on fine lees with regular stirring. Aperitif but also shrimp, salads, seafood, grilled fish