When I arrived in Roussillon, I immediately fell in love with the Muscat of Alexandria and, still today, faithful to my first feelings, I persist in vinifying Muscat à petit grain in the manner of an Alexandrian…

I pick very ripe grapes, I do a pellicular maceration in the press and I never vinify at less than 16°.

It is more of a dessert wine, combining concentration and freshness, which gives the impression of biting into the fruit, with exotic aromas of candied citrus fruits, pineapple, mango…

And with ageing, it always amazes us!

A few bottles of very old Muscats are still in our cellars.