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Composition: 100% Viognier
Winemaking: Winemaking began with cloudy fermentation using selected yeasts in stainless steel tanks at between 14ºC and 16ºC. Later the wine was aged with lies for ten months in French oak. There was no manolactic fermentation in order to keep the wine fresh and fruit-filled.
Food pairings: Excellent with white meat, Asian food and salads with grilled vegetables.
Cellaring Recommendations: Three years
Alcohol content: 14,1% Vol
Format: 750 ml.
Ideal temperature for serving: 57°F and 60°F.
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