Papillon is crafted from the traditional grape varieties of the region: Macabeo, Grenache Gris, and Muscat. The Grenache Gris (40%) and Macabeo (around 40%), often used for sweet fortified wines, reveal their full potential when vinified dry, creating powerful and aromatic white wines. On the terroirs of Latour, these varieties truly shine—Macabeo bringing elegance, and Grenache Gris delivering power.

Vinification and Aging: Harvest takes place between August 15 and 25 to ensure balanced, aromatic, and fresh grapes. Hand-harvested, the grapes are whole-bunch pressed. After a light settling, fermentation occurs in barrels. The wine is aged on its full lees in barrels for 12 months without racking. Bottling happens the following winter, using gravity, without fining or filtration.