Les Launes

Rainfall between April and June was significantly higher than the average of the past ten years. This led to high disease pressure from fungal pathogens, resulting in substantial losses across a large part of the vineyard. Fortunately, the summer conditions that followed (July–August) helped preserve the grapes in good sanitary condition through to harvest.

Harvesting was therefore carried out according to a relatively late and particularly extended schedule, from September 10 to 29. Following rigorous sorting, yields settled at around 20 hl/ha.

The grapes, left whole and unstemmed, are gently pressed, with a meticulous separation of the free-run and press juices. The must then rests overnight at 10 °C, preserving all its freshness. Debourbage is carried out before alcoholic fermentation begins, initiated at 15 °C in stainless-steel tanks. Fermentation continues slowly, between 16 and 18 °C, revealing the wine’s aromatic finesse. A small portion of the cuvée (<10%) is vinified in barrel, adding a subtle layer of complexity.

Once the sugars are fully consumed, the temperature is raised to 20 °C to trigger malolactic fermentation. Depending on the characteristics of the vintage, part of the volume is then aged in barrels, refining the structure and enriching the wine’s texture.

This cuvée embodies a subtle and ever-evolving expression of the great white wines of the Northern Rhône.

In its youth, it reveals an elegant bouquet of white flowers and white-fleshed fruits.

With time, it gains in complexity, gradually unveiling deeper notes of delicate honey and gentle spices.