Category:

Artésis White Organic

Terroirs dominated by pebbles for a contribution of power, clay-limestone and sands for finesse. This wine combines beautiful freshness and remarkable elongation.

Les cartes en main

Nature

The pebble terroirs impart strength whilst the clay-limestone and sand soils impart finesse. The Mistral winds offer significant phytosanitary advantages. The climate and soils are well suited to the production of rich and fruity wines.

The hand of man

The climate requires good balance between the varietals in order to retain freshness. The vines are primarily gobelet trained and yields are at 44 hL/ha. Sustainable viticulture, manual harvests and de-stemming.

Character and potential

Organoleptic profile: exotic and citrus fruits are intertwined with apricot, white peach and a hint of spice and vanilla. Direct and seductive wines with a rich fruitiness.

Notre ambition

Vision

Edouard Guérin: ‘The harvested crops are pressed immediately and at low temperatures followed by slow fermentations to add further complexity. The malolactic fermentation is not triggered in order to retain freshness.’

Profile

Putting the spotlight on these outstanding terroirs and revealing their potential. These wines combine freshness and remarkable length. An eye-opener!

Tasting notes

'Volume and balance just about sum up this beautiful wine. Harmonious from start to finish ! Unbeatable in its category, it will not fail to charm you in its youth with notes of white and citrus fruits.'

Détails techniques

Additional information

SOIL TYPES

Pebble terraces, clay-limestone hillsides, sand, gravel and loess

VARIETALS

Grenache blanc, Roussanne, Viognier

VINIFICATION

Direct pressing followed by light settling at cold temperatures (6-8°C) for 24 to 48 hours – Slow fermentation at controlled temperatures in order to preserve the aromas and impart complexity. No malolactic fermentation so as to retain freshness.

AGEING

On its lees, in vats for 4 month

FOOD AND WINE PAIRING

Seafood, delicately flavored fish, cured meats, cheeses.

SERVING TEMPERATURE

8-12°C

CELLARING POTENTIAL

1-3 years

A retenir

Fleshy and fresh
Floral and lively
Taut finish
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