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The Viognier
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Appellation
Vin de pays d’Oc
Terroir
Low-lying grounds where the quality of the soils vary with the original rocks (sandstone or loam).
Grape variety
100% Viognier
Yield
55 Hl/ hectare
Vinification
Picking grapes by night at low temperatures.
Destemming, crushing and maceration for 12 hours at 10ºC.
Pressing followed by racking at 6ºC during 48 hours.
Slow fermentation for 35 days at low temperatures, fine lees are brought back into suspension the 10 last days of fermentation.
Lees of 25 to 30 days after fermentation are brought back into suspension untill desired profile is reached.
Alternate rackings during two months to eliminate the bigger particles.
Filtering and electro-dialysis is applied to stabilize the product.
Tasting notes
This viognier finds its expression in the tones of acacias, citrus fruits and pear. After a soft entree one discovers fruits and flowers, the aftertaste is full and round.
Nice as an aperitif when young or with seafood after one year.