Hand sorting of the grapes before destemming. Pre-crushhand sorting. Reductive method transportation to thepress. Maceration in the press at 6AsC to 8AsC for 4 hours.Must separation and alcoholic fermentation in stainlesssteel tanks for 20 to 24 days at 15AsC to 18AsC. Lees workin the tank. 55% of the wine undergoes malolacticfermentation in French oak barrels.
Pale yellow with golden hues. Floral aromas with notes ofpeach and apricot. On the palate, powerful, good structure,good balance and agreeable tannins. Long finish.
Exquisite with tempura scallops and crumbedcalamari, this tasty Viognier also works beautifullywith sushi, spacy Thai fish or stuffed olives. It evenworks well with apple crumble.