Fine agglomerated particles that stick together when wet and harden in the
heat. Used for sculpture. Land very sensitive to variations in temperature,
relatively impermeable.
Limestone:
Coarse white stones agglomerated in more or less big blocks. Soil not very
sensitive to changes in temperature, good drainage.
Villafranchian:
Geological type formed during the end of the Upper Pliocene and the lower
pleistocene, between 5.2 and million years BC. Its name comes from the land
discovered in 1856 in Villafranca d'Asti in Italy.
Gravel:
Made up of small round stones, course gravel, mixed with sand and broken
limestone. Gravel based soil is generally very permeable and gets very hot in
the sun.
The GRAPE
Grape variety: 90% viognier, 10% Terret-bourret. Harvested early in the
morning, sorted by hand.
Viognier: (white wines)
From Savoie in the Alps, grown for a very long time in the Lyon
area.
Almost disappeared at the start of the 20th century; grown in South
East France, in Italy, Spain, Greece, Switzerland, Austria, California,
Australia and South Africa.
Sensitive to the wind; likes deep, acidic soil
and sun.
Ropy, aromatic, complex, sharp, round wines.
Ripe 2 and a half
weeks after Chasselas (grape variety used as a standard for measuring ripeness,
see "Chasselas").
Synonyms: Barbin, Rebolot, Greffou, Picotin blanc,
Vionnier, Viogne, Galopine, Vugava bijeta.
Terret Bourret: (white wines)
Variety of Terret noir, not widely grown.
Mainly in Languedoc, the Rhone
valley.
Hardy, moderately productive.
Light, aromatic wines.
Ripe 5
weeks after Chasselas (grape variety used as a standard for measuring ripeness,
see "Chasselas").