The "Blanc de St Christophe" vines are located on a south-west facing parcel of 1.15 ha at an altitude of 300 m. The soil is argilo-calcareous and covered with white limestone pebbles that optimise the amount of sunlight that reaches the leaves by reflection. These vines have been worked for centuries. The coin that features on the label was found in the parcel and dates back to the 13th century. Saint Christophe is the name of the rocky peak that looms over the vines and of the Romanesque chapel located at the foot of the rock. Vinification of the "Blanc de St Christophe" is carried out in two stages. The first deals with the Viognier and Clairette that ferment at a low temperature (between 12 and 14° C) without a malolactic phase. The second deals with the Grenache Blanc that ferments in barrels at the ambient temperature. This (complete) fermentation is followed by pre-maturing on the fine lees with stirring. After 6 to 8 months, the wines from the vats and the barrels are blended. The fermentation of the Viognier and the Clairette carried out in this manner brings great acidity and vivacity to the wine and develops fruitiness of great finesse (floral notes and citrus scents). The fermentation of the Grenache Blanc, by maturing in barrels, brings richness and roundness to the final blend.