After harvesting, the grapes receive a special treatment for this pure Viognier: they are carefully destemmed, the pressing pressure gradually increases and the must is regularly brought into contact with the sediment over a period of 2 days. This ensures that the aromatic potential of the grapes is fully exploited. The musts from the individual layers are then vinified separately and aged in French oak barrels to make them even richer and smoother. All fermentation processes are carried out at low temperatures so that no flavourings are lost and the wine retains its freshness.
Enjoy this dry white wine with spicy dishes such as an Asian fish curry or with a tuna tartar with mojo verde.
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