The subtle notes of peach and apricot of Viognier harmonize perfectly with the elegance and freshness of Chardonnay. The combination of these two grape varieties gives a fresh, fruity and delicate wine.
Food matches
This wine can be served as an aperitif, on a foie gras, asparagus, sushi or cheese platter. Serve at 6 – 8°C.
Appellation
IGP Oc.
Grape variety
Viognier and Chardonnay.
Age of the vines
30 to 40 years.
Terroirs
Limestone soils of the Miocene (tertiary era) mixed with alluvium.
Mode of driving the vines
Cordon de Royat and Guyot.
Yield
35 hl/ha.
Vinification
After enzymage, we macerate the grapes with their skin in a stainless steel membrane tank for 4 to 6 hours followed by a 20-day fermentation at a controlled temperature.
Aging
In stainless steel vat.
Tasting notes
Beautiful dress with pale green reflections where dominate the nose apricot and vine peach. The mouth is ample, long and with a nice minerality.
The subtle notes of peach and apricot of Viognier harmonize perfectly with the elegance and freshness of Chardonnay. The combination of these two grape varieties gives a fresh, fruity and delicate wine.
Food matches
This wine can be served as an aperitif, on a foie gras, asparagus, sushi or cheese platter. Serve at 6 – 8°C.
Appellation
IGP Oc.
Grape variety
Viognier and Chardonnay.
Age of the vines
30 to 40 years.
Terroirs
Limestone soils of the Miocene (tertiary era) mixed with alluvium.
Mode of driving the vines
Cordon de Royat and Guyot.
Yield
35 hl/ha.
Vinification
After enzymage, we macerate the grapes with their skin in a stainless steel membrane tank for 4 to 6 hours followed by a 20-day fermentation at a controlled temperature.
Aging
In stainless steel vat.
Tasting notes
Beautiful dress with pale green reflections where dominate the nose apricot and vine peach. The mouth is ample, long and with a nice minerality.