Le Bijou de Sophie Valrose Blanc
50% Clairette, 40% Grenache Blanc, 5% Vermentino and 5% Roussane
Fresh and lively on the palate, with a full body and flavours of stone fruits, ripe pear and citrus zest. A fresh and elegant finish that lingers in the mouth.
Viticulture and Vinification
The grapes are sourced from low-yielding old vines on sloping hillsides. The area lies on old volcanic soils that are composed of 70% schist, which helps create high-quality grapes with great structure and freshness.
Carefully selected hand-harvested grapes are de-stemmed and gently crushed. Indigenous yeasts are used to ferment the wine for 15 to 18 days in temperature controlled stainless vats. Fermentation takes place at low temperatures of 14-16 ° to preserve the delicate fruit flavours. Each grape variety is harvested and vinified separately and then finally blended together to create a perfectly balanced white wine.