The vines are planted in soil composed of Villafranchian pebbles, which store the sun’s heat better during the day and release it at night. Soil of ferruginous sandstone from the Cretaceous period.
Signature Chef
Fanny Rey IGP Pays d’Oc
A wine collection created by Fanny Rey – Cuvée Gourmet
In 2011, Fanny Rey was recognised as a finalist in season 2 of Top Chef on M6. After being awarded the Maître Restaurateur label, Fanny Rey was the only woman in France to be awarded her first Michelin star in 2017, one of 70 new starred restaurants.
A few months later, Fanny Rey was named Woman Chef of the Year. She was also awarded the “Great Chef of Tomorrow” trophy by Gault et Millau. Today, she is the owner and chef of the restaurant L’Auberge in Saint-Rémy-de-Provence, where she offers simple cuisine based on seasonal produce.
Her aim: “To give each dish the delight of a first time”.
| APPELLATION | IGP PAYS D'OC |
|---|---|
| BLEND | Sauvignon blanc (70%) – Muscat (30%) |
| ABV | 13% |
| SOIL | The vines are planted in soil composed of Villafranchian pebbles, which store the sun's heat better during the day and release it at night. Soil of ferruginous sandstone from the Cretaceous period. |
| COLOR | Bright pale yellow. |
| NOSE | Delicately fruity, with the scent of citrus zest. |
| PRESERVATION | Up to 3 years |
SPECIFICITIES
Soil
SPECIFICITIES
Winemaking
Fermented at low temperature in stainless steel vats for three weeks.
HVE3-certified vineyards
Spécificités
Tasting notes
Lively and fresh on the palate, with tangy quince paste flavours and a delicious citrus jam finish.
WINE TASTING
Food pairing
Perfect with foie gras, blue-veined cheeses and desserts.