Cassis Blanc

Marsanne is the dominant grape variety (50%) complemented by Clairette Blanc (35%) and some Ugni Blanc (15%). The vineyards to produce the white wine at Bagnol cover a bit less than six hectares and are planted on a gentle slope of clay and limestone soil with a north–northwest exposure. After a manual harvest, the grapes are destemmed and pressed; the fermentation continues for three weeks in cement cuves at a temperature controlled 18 degrees Celsius; the wine is vinified completely dry. The malolactic fermentation is blocked to preserve the freshness of the wine and the wine is bottled between May and July of the following year.