100 % Viognier.
Gravelly soil with clay and limestone.
Fermentation with temperature control process. Maturation on lees during 8 month.
Bright lemon with green reflection. First nose has exotic aromas (mango) with pear and peach. After swirling, it develops apricots aromas. Palate is complex, creamy and aromas are similar to the nose with an addition of mineral notes. Long and aromatic finish.
This viognier is perfect for a pre-dinner drink and can match easily with white meat, grilled fish or grilled seafod (gambas or scallop).
Between 10° and 12°C.
Potential for ageing
Can be drunk now, up to 2 years.