A blend of seven white grapes, the most important being Chardonnay, Petit Manseng and Riesling but also included are Viognier, Roussanne, Clairette and Petite Arvine (a variety native to the Valais in Switzerland). This wine combines fruit and rich complexity with the acidic bite that many white Languedoc wines fail to achieve. It holds its own with substantial dishes including foie gras and seafood with sauces.