The south west-facing hillsides near Ternay and also on the plane of the Drôme near Marsaz is where the vineyards lay.
The acidic soils have a covering of large, round stones (gros galets roules) that store the day’s heat, radiating it back onto the vines at night and helping to ensure excellent ripening of the grapes.
Fermented in barrel at a low temperature, it was then matured for 7 to 8 months in 10 % new French oak.
The lees were stirred once a week to develop the naturally fleshy and unctuous characteristics of northern Rhône Viognier.
Food Match: Soft cheeses