Tropical fruit and flower aromas: lychees, white peaches, and violets
| Vinification | Handpicked harvest of well-ripened grapes. Alcoholic fermentation in barrels, controlled temperature between 15 and 18°C. Malolactic fermentation in barrels. Viognier produces rich and aromatic wines. This product is fermented in barrels thereby offering just the right oxygenation to highlight its aromas, all the while avoiding heaviness. The mineral characteristics of the terroir come to the fore, bringing out a sensation of freshness. |
| Élevage | 7 to 8 months in fine grain oak barrels (Allier and Nevers). 5% at the most in new oak. Stirring on lees once a week. The wines are matured and stirred on lees during the entire maturing period in view of preserving their mineral notes, all the while enriching their structure on the palate. |
| Vineyard Soil | Fine sand made up of detrital granite facing directly south |
| Tasting Notes | Tropical fruit and flower aromas: lychees, white peaches, and violets; lovely minerality and freshness. |
Tropical fruit and flower aromas: lychees, white peaches, and violets. Lovely minerality and freshness.
