Nose
Plenty of tropical fruit, such as peach, honeysuckle, apricot and pineapple that jump from the glass of this wine.
Palate
Clean, fresh acids, a medium-bodied mouthfeel and delicious mineral underpinning.
Growing Conditions
Grapes come from our Tet valley terroir, deep but rocky soils, vines on trellis and bush vines.
YIELDS: 50 hl/ha
Average age of the VINE: 30 years old.
these vines are planted direction east/west to keep the acidity as much as we can.
Harvest
The grapes were night harvested at the end of August.
Winemaking
We conducted a 12 hour pre-ferment maceration on skins
Pressing, racking, yeasting and fermentation in burgundian new barrels for 30% of the wine. 70% fermented in stainless still with temperature control at 13°c.
8% of the final blend has completed malolactic fermentation.
Aging
The ageing in tank is done on Viognier lees.
30% of the Wine is aged for three months in Burgundy barrels.
