Grape Variety: Viognier
 
Alcohol: 13.5% Vol
 
Vinification: The fully ripe clusters that have enough acidity to sustain the character of the variety are harvested first, while those left on the vine to ripen further,once harvested, undergo 8-10 hours of coldmaceration at 7/8℃ followed by a slow soft pressing. Fermentation is spontaneous and lasts for around 10 days at a temperature of 17/18℃. The wine is stored on the lees in stainless steel tanks where temperatures are kept low(8/10℃)toprevent the onset of malolactic fermentation.
Bottling takes place the following spring, usually at the end of March.
 
Colour: Bright yellow
 
Bouquet: distinctive floral overtones of white rose petals, linden blossom, acacia and broom join the signature aromas of ripe peach and apricot on the palate.
 
Taste: The mouthfeel is smooth and rich, the tannins stylish, the finish complex.