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pale gold with aniseed-coloured highlights
delicate with notes of bergamot and flint stone
very fresh on entry, dominated by the typical Viognier aromas. On the mid-palate, there is good balance between the acidic tension associated with its terroir of origin and the natural full body of the varietal and its ageing. The finish is savoury, bringing out the rustic and mineral overtones
Sommelier's advice: Wok of monkfish with green curry, star anise & crisp vegetables (bell onions, peas)
Clay, quartz pebbles, limestone gravel and loess. Areas with leptynites (gneissic metamorphic rock) granitoids.
Direct pressing of the whole bunches. Selection of the best juices from the pressing. Light settling.
Fermentation followed by 8-9 months ageing in demi-muids, large 600L barrels previously used for one or several vintages. Undergoes malo-lactic fermentation. Very light stirring up of the lees (batonnage) during the first months of ageing.