Viognier

Upon arrival at the winery, the fruit is cooled to 5° Celsius overnight. Bunches are sorted whole and pressed into stainless steel tanks to settle. Primary fermentation occurs in 300 liter French oak barrels using wild yeast populations.

Viognier grows on our vineyard in two distinct sites, each of which imparts unique characters to this wine. Viognier grows vigorously in our terroir and its meandering and soft shoots require constant training in order to form a canopy with the ideal balance between shade and sun. We pick Viognier very slightly early, to retain the wine’s freshness and to prevent the grape’s effusive floral aromas from overpowering the quiet strength of the wine.

The wine is kept on the lees for 9 months before bottling and stirred frequently to add weight and richness.