A fresh, light version of this variety. Pale but bright, the Viognier has intense fruity aromas with hints of apricots and peaches, that continue through to the juicy fruity palate. The delicious fresh finish is long and scented, with stone fruit and citrus complexity.
The grapes were macerated on skins for a few hours, then pressed in the pneumatic press. The must was then fermented in stainless steel tanks at controlled temperatures between 17-19°C for 16 days. No oak was used and the wine was bottled in the spring to retain freshness and delicate aromatics.