La Pierre Sèche

Rolle — which the Italians call Vermentino — grows here on the estate's heights, where the clay gives way to pure limestone. Three hectares bought by Clémence in 2016, facing due east, swept by the north wind every afternoon.

Whole-bunch pressing, slow and gentle. Fermentation in stainless steel vats at a controlled temperature to keep the tension of the fruit. A short ageing on fine lees adds texture without weight. No oak, no malolactic — the rock speaks for itself.

Lime, almond blossom, a touch of iodine on the finish. The palate is straight and cutting, with the salinity that calls for the next glass. A seaside white, born fifty kilometres from the coast.

Food pairing: ideal with seafood — oysters, pan-seared scallops, grilled langoustines. Perfect too with a whole grilled fish (sea bream, sea bass), a fish tartare or marinated anchovies. Its salinity makes it a natural companion to anything from the sea.