Much respect and interest for this ancestral tradition of more than 8000 years in Georgia which consists of vinifying white grapes in whole bunches in buried clay amphorae.
The conviction of a very beautiful match here between the Roussanne, Viognier and Vermentino grape varieties, the terroir and the climate to produce an orange wine. The intention to create a great orange wine for laying down, all finesse and delicacy, balanced, with a beautiful aromatic structure and typical of the terroir of the Château.

To be enjoyed with a lamb tagine, roasted vegetables with mild spices and matured cheeses.

The harvest is triggered at good maturity. Each plot is vinified separately with attention to detail and daily attention paid to the highest level at each stage. The grapes are vatted in whole bunches to complete their carbonic maceration in vats with a regulated temperature between 21 and 25°C for a fair balance of tannins, acidity and aromas. During pressing, we distinguish the free-run juice, placed in different French oak barrels with a nuanced choice of oaks from Allier, Vosges, with blond toasts. They will then complete their fermentation by asserting their tannic aspect. The press juice is put into clay amphorae, glass amphorae and two-material ovoid vats (stainless steel and wood). The juices evolve here towards silkiness, roundness and fat. In a clay amphora, the fruit and the color are affirmed. In a glass tank, without porosity, the light nuances the colors. In an ovoid stainless steel and wooden vat, the suspended lees are in permanent movement and the juices express their fat and roundness. Each juice completes its fermentation in the aging cellar in each container, before being drawn off and then aged in the same containers for several months (between 6 and 9 months). Thus, at the end of the aging of the 3 grape varieties, coming from 6 plots, with 4 methods of aging the free-run and press juices, the blend is made one day fruit with a splendid palette of nuances.

The complex nose combines notes of garrigue, thyme, caramel and honey. The mouth is ample and complex. We find spicy, fruity aromas apricot, as well as floral notes completed by a tannic structure harmonious.

Keep away from sunlight and at a constant temperature