Les Challeys

After hand-picking, the grapes travel to the winery in small boxes. Gentle pressing produces a must that is fermented at low temperatures 16 to 18°C (61 to 64°F) in closed tanks. This is in order to make the most of the complex aromas of the Marsanne and Roussanne varieties. After malolactic fermentation the wine is racked and then matures on its fine lees in order to improve richness and structure while keeping its exceptional varietal aromas. Bottling takes place around mid-April.

The vineyard stretches from Chavanay in the north, to Guilherand in the south, over about fifty kilometers (30 miles) along the right bank of the Rhône: it covers 23 "communes" in the Ardèche, and 3 in the Loire region. The soils consist of light schist and gneiss over a granite bedrock.

A brilliant, green gold colour. The nose shows very pure floral aromas that mingle with citrus and preserved fruit. On the palate, the wine has similar flavours, with an added touch of honey. Its finish is clean and clear, with flavours of flowers and fresh almonds.

Small waterfowl, steamed fish in sauce, poultry stuffed with fruit (apricots, peaches,...), any kind of hard cheese.