Partially fermented in French oak barrels, this Viognier has a heady fragrance of honeysuckle, associated with apricot and peach aromas.
Calcareous, average yield: 45 hl/ha
Single parcel selection, from north-south orientation.
Night-time harvesting, pressing with juice selection, must clarification at low temperatures, fermentation at 14°-17°C and maturation on lees in stainless steel tanks and oak barrels
(30% new and 50% demi-muid), fining and light filtration before bottling.
This is a deliciously perfumed opulent wine with characteristic aromas of white flowers and vineyard peach. On the palate it is surprisingly elegant for a Viognier with hints of delicate apricot and orange blossom yet also revealing a slightly citrus character.
Serve between 10° – 12°C.
This wine is ideal for pre-dinner drinks or served with grilled fish/oriental dishes.