Varietal: 90% Viognier, 10% Chardonnay
Vinification: The bunches are selected, and the different varieties are vinified separately. The Viognier is whole-cluster pressed, and the Chardonnay is destemmed. Both are decanted to 100 ntu and fermented in stainless steel tanks at 16ºC. Once the fermentation is complete, the coarse lees are separated out and the new wine remains on its fine lees and worked for two months.
Tasting Notes: Light yellow in color with golden nuances. Subtle aromas of apricots over a lightly citrus and floral backdrop. Ample on the palate with fresh persistence.
|Winery||Pierre et Papa|