Grape Varieties
The southern Cotes du Rhone white wines are traditionally elaborated in cooled tanks with the heady aromas of the white Grenache base where the alcohol is often predominant.
In deciding to produce our own Vacqueyras White the Domaine de Montvac wanted to change and was inspired by the Burgundy wine making method and adopt varieties that ally finesse and character.
- 40% Roussane for the quality of its fine aromas,
- 40% Clairette for the structure,
- 20% Bourboulenc for its aromas and natural acidity.

Vinification
These three grape varieties complement each other very well. They are harvested together and vinified, after racking, in oak casks from the Allier and Vosges regions.
Once the fermentation finished the assembly is passed via stick lees every two days in order to raise the yeast that participates in the enrichment of the wine by giving it matter, flesh and roundness.
After 6 to 8 months the Vacqueyras white obtains the fine vanilla aromas from the oak. Only then is it all bottled.

Gastronomy
We recommend this slender and harmoniously complex wine as an aperitif, with seafood or shellfish as well as with any fish from the most delicate (sea perch, sea bream) to the most pronounced (sardines) taste.

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