Terret Bourret, picpoul and grenache gris from the Thau basin, more precisely from the commune of Marseillan.

On the wine side: for the first 2, a direct press and for the last, a destemmed maceration for 26 days. Everything passed into stoneware vats for 5 months.

A nose of citrus and exotic fruits, and a salivating mouth, with lots of minerality and tension, as is often the case with Antho.