Description
The light-hearted white
100% from Viognier grapes, to be sipped without too much effort, fresh and fragrant, very pleasant and easy to drink.
Vinification process
Viognier is gently pressed and left to ferment at a controlled temperature of 12-14 ° in steel containers. After pressing, the viogner macerates for about 12 hours on the skins before fermenting in steel. After 4 months spent on the lees, the viognier is bottled and left to refine in the bottle before being put on the market.
Food pairings
To combine with first courses with molluscs and crustaceans or fish baked in foil. A service temperature of 6 degrees is recommended.
