The very aromatic Viognier produces its aromas at a certain stage of maturation. Our winemaker’s team follows the process by tasting the grapes in August, in order to choose the right day to harvest. Once harvested, the grapes undergo a short skin-contact maceration. Then, the juice, collected after a delicate pressing and meticulous off-settling, ferments at low temperature. The result is a haunting honeysuckle and apricot aroma and rich, almost unctuous palate that is somehow still dry, tangy and refreshing.
Pays D'oc, France