Plots of land with clay and limestone soil located at an altitude of more than 300 m.
100 % Viognier
Harvest at night.
Skin maceration for 12 hours at low temperature to bring out the richness of the Viognier aromas. Fermentation of the juice at low temperatures as well.
Pretty yellow color with golden reflections. The nose is typical of Viognier aromas, with dried apricots, stewed fruits, and hawthorn aromas. In the mouth, the wine is well balanced with a sensation of freshness carried by a good acidity.
Serve chilled, between 8 and 9 °C. Enjoy as an aperitif or with Mediterranean cuisine.