Although Châteauneuf du Pape wines are well-known today, in particular for their great red wines (95% of the appellation) mainly from Grenache Noir varieties, connoisseurs will recognise in the white wines all the signs of a great 'terroir'. Two limestone plots at the Terroirs du Clos are kept for a wine whose uniqueness has no equal with regard to its delicacy, which will remain in palates that are seeking freshness and minerality. Direct pressing of whole crop in pneumatic wine-press with closed 30hl cage and moderate settling for 12 hours at a very low temperature. Fermentation in stainless steel tanks and 22hl concrete ovoid tanks between 15 and 18°C, then post-fermentation filtering to eliminate the largest sediment and the separation of the lees. Aged for 6 months on fine lees in ovoid tanks, which enable a natural stirring of the lees. New 300hl barrels are used for Roussanne fermentation.