Grapes are harvested by hand for greater quality control. The wines are immediately destemmed and cooled. Skin contact was maintained for 4 hours , and then the grapes were carefully pressed in order to avoid bitter phenols, something that can really hamper Viognier. The wine was then cold fermented for 15 days at temperature of 15 Celsius.
Subtle flavours of lemon and peaches linger on a complex palate. Full-bodied elegance makes this a wine of substance.