50% of the Viognier grapes are cool-fermented in stainless steel tanks to preserve freshness and fruity aromas. The other 50% is fermented in new oak barrels with weekly bâtonnage. In February, malolactic fermentation takes place in these barrels, giving the wine extra creaminess and complexity. Afterwards, both parts are blended into a harmonious whole. Viognier pairs excellently with creamy fish and seafood dishes, Asian cuisine, grilled meats, roasted vegetables, and soft cheeses.
Nose: fresh and fruity aromas.
Palate: creamy, complex, harmonious.
Finish: smooth and lingering.
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