Traditional vinification. After pressing, the skin and pulp of the Viognier are blended with Syrah grapes prior to fermentation. Fermentation at 25-28°C (77-82°F) followed by a maceration for two weeks. Three daily pumpovers during fermentation, then daily humidification of the cap for two weeks.The wine is then very softly pressed with a pneumatic press. Only the free run juice is used in the blend. 30% of the wine goes through malolactic fermentation in oak barrels followed by an additional five months of aging in oak. The rest of the wine has been aged in stainless steel tanks.
Pair with grilled meats, game, stews, medium flavored and hard cheeses.