GRAPE VARIETY
100 % Viognier
SOIL
Granite sub-soil with alluvial deposits at the surface.
South to South-East facing.
VINIFICATION
After pressing, the must is cold settled for 48 hours. Only the indigenous yeasts are used for the fermentation which occurs at temperatures ranging from 17 to 21°C. |
MATURING
There is no malolactic fermentation in order to give the wine a maximum of aromatic freshness. 80% of the wine is aged in stainless steel vats and the rest in 600 litre barrels (demi-muid) to achieve the purest fruit aroma possible and the purest minerality possible.
TASTING
Colour : pale gold colour with silver tints.
Nose : very intense aroma of tropical fruit: pineapple, lychee. Very fresh.
Palate : pure, very long, aromas of white peaches and tropical fruit. |
