Bright color typical of the variety
| Vinification | Handpicked harvest, sorting of the healthy and well-ripened grapes. Alcoholic fermentation in barrels, at a controlled temperature between 15-18°C. Malolactic fermentation in barrels. The fermentation in barrels enables the wine to fully express its aromatic potential. The limited use of new oak (a mere 10%) allows the Viognier to fully express its finesse and freshness, brought about by the granite from the northern part of the Rhône Valley. |
| Élevage | 7 to 8 months in fine oak from Allier and Nevers. 5% in new oak. Stirring on lees once a week. The stirring and the use of lees during the entire maturing period preserves the wines mineral characteristics all the while enriching the structure on the palate. This technique makes the wine more unctuous and creates roundness as well as volume. |
| Vineyard Soil | Fine soil composed of detrital granite |
| Tasting Notes | Bright color typical of the variety. Floral nose with aromas of white flesh fruit. The mouth is full and finished with some minerality typical of the terroir. Ready to drink. |
Bright color typical of the variety. Floral nose with white fruit. Full mouth with minerality.
