The rolling hills between the scattered medieval towns and villages of Gascony are predominately white wine country. Designated Pays de Gascogne in 1982, it was to here that the wine maker sources his white wines from the locally grown Colombard and Ugni Blanc grape varieties. Vines are trained using the Guyot system and vigorous grape selection is used to capture the fresh aromatics and flavour of this Blanc de Blancs from the southwest province of Gascony

On delivery to the cellar, the grapes are cooled by gas (CO2), undergo maceration pelliculaire for 5-15 hours, then pneumatique pressing, and debourbage a froid. Alcoholic fermentation is started by cultured yeast and once fermentation is complete, the wine is conserved on the lees to retain maximum freshness.

Ideal as an aperitif or with fish and chips, simple vegetable or salad dishes.