Origin: the best and oldest vines on the estate, on south/southeast-facing terraces overlooking Chavanay. "Les Chaillets” is not a district but the local name for terraces.

Soils: muscovite-rich granite.

Varieties planted: viognier.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation. 

Vinification: the grapes are picked when fully ripe and hand-sorted. After pressing, they are alcoholic and malolactic fermented in barriques with native yeasts.

Maturing: 9 months in barriques, on the lees, no racking, regular stirring.

Alcohol content: 13.5%.

Output: approx. 19,000 bottles.

Style: a rich and complex nose of flowers, fruit and spice. On the palate: ample and balanced, with a minerality that imparts appealing length.

Ageing: drink for the primary aromas during 3-4 years, but also for the secondary aromas from 6-10 years. 

Food match: shellfish and delicate fish (e.g. langoustine with lemon and fresh sage).