The vinification is based on tried and tested values: manual harvesting; slow and progressive pneumatic pressing; light settling; immediate entonnage; vinification then maturing for 6 to 9 months in barrels of several wines. The wine is bottled at the end of the maturing process in the spring of the following year.
This vintage illustrates the typicality of Viognier and Roussanne wines in our Mediterranean climate, where notes of exotic fruits, flowers and honey mingle with the aromas of wood ageing: vanilla and toasted sensations, and buttery touches. All these aromas contribute to its complexity and richness.
ALCOHOL CONTENT 14%