Production Area
Rhone Valley, France
Terroir
Limestone, Granite soils
Grapes
Viognier 100%
Vinification
Hand picked, followed by little skin contact to emphasize the underlying aromas. Soft pressing and transferred to steel vats fermented, then transferred 50% to new oak casks and 50% to 1 year old oak casks for approx 10 months. Lees stirring is carried out for the first 3 months of raising, malolactic fermentation also completed and lastly filtered.
Aging
Maturation in oak barrels for a period of 10 months
Colour:
Deep golden colour
Bouquet:
A bursting aroma of peaches, apricot and tropical fruit
Taste:
Structured and fruit concentrated with evident notes of peaches and apricots. Expressive and mouth filling with a long lasting fruity flavour
Food pairing:
An ideal partner for any slow-simmered white meats, lightly-grilled fish or Foie Gras and mature hard cheeses
Alcohol: 14.5% Vol.
Serving Temperature:
10 °C.
Aging Potential:
up to 10 years
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