Varieties
Viognier
Organic farming
Winemaking
Pellicular maceration during 8 hours is done before pressing. The must flower and the first fraction of the pressing is fermented in new French oak barrels at a controlled temperature of 16°C. It is aged during 6 months on its lees under the batonnage technique. Once bottled the wine is aged during one year.
Tasting notes
It is a very special wine due to the characteristics of the variety. It has aromas of honey and raisins, white fruits (apricot, loquat, etc.) and also a floral touch with a smoked background. On the palate it is powerful, has weight and fruity suggestions like apricot syrup followed by a long finish. It can be enjoyed immediately, but kept under appropriate conditions will develop new nuances in the bottle during the early years. It combines with mild meats, seasoned fish and semi-hard cheeses.
Painting on the label
Original work by Pep Coll