Produced by Château Pesquié, this cuvée is made from Viognier vines rooted at the foot of Mont Ventoux in the south of France. This situation brings a certain altitude on predominantly limestone soils, both elements which allow to preserve fruit freshness. Once in the cellar, the must benefits from a skin maceration of about fifteen hours at the start of fermentation, then the malolactic transformation is blocked to retain maximum liveliness. There is no contact with wood, only a stay in stainless-steel tanks. The result? All the charm of Viognier with its aromas of peach, white flower and honey, but in a delicate style that expresses itself with finesse. Delightful as an aperitif but will also brighten up white fish or a pasta dish with fine herbs, olive oil and Parmesan.