VIOGNIER
GRAPES VARIETIES
100 % Viognier
VINIFICATION
A green harvest in July makes it possible to select the grapes.
The real harvest is done at night to take advantage of low temperatures.
Yield is lower than 40hl / ha.
Maceration with the skins for 6 hours.
Quick press, followed by 48 hours decanting.
Fermentation is performed under temperature control (14 to 16°C)
A regular stirring of the lees makes a better aroma extraction possible.
TASTING NOTES
Serve between 8 and 10°C
The first pleasure is a very flowery bouquet.
The wine has power and a long lasting flavour, and will suit fine sea food dishes or be enjoyed on its own as an aperetif.
MALIROM
GRAPES VARIETIES
30 % Grenache Blanc
30 % Vermentinu
20 % Bourboulenc
20 % Chardonnay
VINIFICATION
Harvested at night in cool temperatures.
Destemmed, crushed, macerated on skins for 12 hours at 10° C.
Pressed, then settled at 6°C.
Fermentation over 30 days at low temperatures ( 14-16°C ).
TASTING NOTES
A complex, expressive nose of wild peach and dried flowers.
Very refreshhing, with silky-smooth mouthfeel.
Serve with spring rolls or spice-roasted pork.
BEST OF BELOT BLANC
GRAPES VARIETIES
40 % Viognier
40 % Chardonnay
20 % Bourboulenc
VINIFICATION
Hand-picked at low temperature.
Destemmed, crushed, macerated on skins for 12 hours at 8° C.
Pressed, them settled at 6° C.
Fermentation over 30 days at low temperatures ( 14–16° C ).
Fermented in barrel at 16° C then aged on lees with daily strirring for 3 months.
TASTING NOTES
Golden, crystal-clear.
Very expressive ( white fruit, citrus fruit ).
Well-balanced and refreshhing.
Round and full, with ripe fruit notes and a long finish.
An elegant wine that would pair well with seared cuttlefish or Aspe Valley lamb.
GOURMANDISES
GRAPES VARIETIES
50 % Viognier
50 % Muscat
VINIFICATION
Cold maceration for 72 hours prior to fermentation
Slow fermentation at low temperatures (14-15°C)
TASTING NOTES
A wine with 15% abv and 60g of residual sugar.
Enjoyed by those who like sweeter wines, but with an aromatic complexity that will appeal to experienced tasters.
To be savoured as an aperitif, or with a foie gras salad.