“Petit Salé” (little salty) is the local name given to the Clairette grape. It refers to the small little white dots present on the grape and also to its slightly saline taste. The grapes were destemmed and gently crushed. Maceration on the skins at 41F followed by extraction with a pneumatic press. Fermentation at temperature controlled (64F to 73F) with malolactic fermentation blocked in order to maximize the freshness. Cold stabilized. Aged in concrete tanks before bottling in February. Pale color, fine bouquet with a floral and mineral character and notes of white peach and lemon. Lively on the palate, a precise wine, influenced by limestone and flint, delightfully fresh.