About this wine

Vineyard and terroir

Both varieties prefer purely sandy soils and sunny slopes.

Vinification

Viognier is harvested in early September and Grillo in the middle of the month. The two varieties are vinified separately.

Grillo: 70% is destemmed and gently pressed, while the remaining 30% spends several hours on the skins. The juice settles for natural clarification and fuller aromatic expression. The must is fermented at 16 °C with selected yeasts, then aged in stainless steel tanks to bring balance to the palate.

Viognier: the grapes are fully destemmed and gently pressed. The juice settles at 12 °C for several hours. The must is fermented in 3-year-old, lightly toasted barrels, which give the wine a delicate texture and notes of vanilla.

Ageing

The Viognier is aged in oak vessels with periodic bâtonnage before blending. The final blend then rests for several months in stainless steel tanks and in bottle.

Tasting profile

Elegant and harmonious, with notes of wildflowers and fresh honey, woven together with hints of peach and mango. The oak-fermented Viognier gives a delicate texture and vanilla notes.