Ageing potential: between 7 and 10 years.
Food pairing: creamed white meat, fish (turbot with saffron, red mullet with citrus fruits sauce), goat cheese.
Hand harvest with sorting.
Vine age: 7 years old.
Vineyard area: 55 hectares among which 3 hectares selected for the blend of Vignelaure White.
Soil type: Limestone and clay mixed with gravel.
Yield: Average yield for the parcels selected for the production of Vignelaure White: 28 Hl/Ha.
Vinification: Fermentation in 400L oak barrels (30%). 60% malolactic fermentation. Aging of ten months on fines lees, with bâtonnage before bottling.