LES INSOLITES VIOGNIER GOURMAND
TERROIRS : Clay and limestone
VARIETALS : 100% viognier.
VINIFICATION :
- Yield limitation through spring pruning and « green harvest ».
- Selected leaf removal to improve grape ripeness and health.
- Harvest at peak maturity with 100% destemming.
- Cold skin contact for 12 hours to maximize primary fruit.
- Partial racking of the must.
- Fermentation in vats.
- Tangential (crossflow) filtration to interrupt fermentation with 60
gr of residual sugar and 10% alcohol.
- Bottling in October.
TASTING NOTES :
- Appearance : Pale yellow with golden highlights.
- Nose : Very exotic, predominantly aromas of citrus, apricot, pear and vanilla.
- Taste : Lush & rich with a fusion of fresh fruit & candied fruits. The light finish is very refreshing.
AGING POTENTIAL : Enjoy now.
FOOD & WINE PAIRING : Serve around 45°F (8-10°C). |
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| cheeses |
meats |
seafood |
garden |
herbs |
method |
sauces |
desserts |
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roquefort
gorgonzola |
fois gras
white sausage |
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carrots
squash
quince |
badiane
mint
coriander |
plancha
wok
raw |
caramel
salsa
chocolate
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pear
sorbet
citrus |
Downloads :
- Fact sheet
- Recipe
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