Terroir > Clay-limestone gravel
Grape Varieties > Viognier
Yields > 50 Hl / Ha
Winemaking > Skin-contact maceration during a few hours. Direct pressing. Long thermoregulated fermentation followed by early bottling.
Suggestions > Serve cool (8-10ºC) for apéritif or with fish, shellfish, white meats or cheese.
Terroir > Clay-limestone gravel
Grape Varieties > Viognier
Yields > 50 Hl / Ha
Winemaking > Skin-contact maceration during a few hours. Direct pressing. Long thermoregulated fermentation followed by early bottling.
Suggestions > Serve cool (8-10ºC) for apéritif or with fish, shellfish, white meats or cheese.