nose of grapefruit and slightly toasted almonds with some hints of bergamot and linden.c
broad on entry and generous on the mid palate. The citrus notes complement the hints of linden and soft spice. This all gives way to a long-lingering and savoury finish.
Sommelier's advice: Recommended food pairing: sauteed prawn brochettes with spices, trout tartare with crispy vegetables (radishes, carrots, cucumbers) and tapas of sauteed squid with green olive tapenade. Serving temperature: 10-12°C.
100 % Viognier.
Clay, quartz pebbles, limestone gravel and loess. Areas with leptynites (gneissic metamorphic rock) granitoids.
Harvesting by hand at optimum maturity.
Direct pressing of whole bunches. Selection of the best juices coming off the press. Settling. Fermentation in demi-muids.
Ageing on the gross lees in demi-muids for 10-11 months.