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. The wine is kept on the lees for 9
months before bottling and stirred frequently to add weight and
This Viognier has bright, explosive, floral aromas of honeysuckle and
orange blossom. The primary fruit expression is peach and pear, with
a hint of straw. The lengthy, dry finish reveals a bit of spice and dried