SAS Moulin de Gassac

Viognier

a long-lasting wine

Technical sheet

Name of the wine:
Viognier

Country / Région:
France/Languedoc

Appellation:
IGP Pays d'Oc.

Color:
Gold with green tints.

Nose:
Intense and complex. Notes of yellow flesh fruit (apricot, mango) and white flowers (acacia). Hazelnut fragance.

Palate:
Nice balance. Very greedy and fresh with pleasant association of ripe fruit and floral notes.

Finish:
Between roundness and freshness. Slighty lemony.

Terroir
The Thau Lagoon region.

Soil type:
Clay and limestone terroir close to the Thau Lagoon. Rich in marl.

Grape varieties:
100% Viognier.

Vinification:
100% De-stemmed - skin maceration for 3 hours. Control of the temperature during the fermentation.

Maturing:
5 months in stainless steel tank.

Yield:
55 to 65 hl/ha.

Alcohol:
13 % Vol.

Harvest:
Within 2 years

Tasting Hints

KEEPING:

Ready to drink now, should be drunk within two years. We advise you to drink this wine within two years to enjoy its fresh fruity aromas to the full.But whatever you do, don’t keep it longer than 2 years.As with all wines, the temperature at which it’s kept will dictate how well it keeps. The ideal is between 12°C and 18°C.

TASTING:

Best served between 11°C and 12°C.

You’ll enjoy this wine as an aperitif or with a meal.

Food & wine

Enjoy your Viognier with:

First course:
Cocotte eggs,
Millefeuille of the sea,
Verrines with avocados, shrimps or asparagus.

Fish and shellfish:
Fillet of red mullet on provençale sauce,
Mackerel grilled with mustard,
Crispy smoked salmon or crab,
Fish terrine.

Meat:
Veal sweetbreads with morels,
Escalope of turkey with cream and ceps,
Pigeon with tarragon,
Delicatessen,
Risotto with spring vegetables or olives.

Cheese:
Fresh goat cheese,
Brie with truffles,
Roquefort.

Dessert:
Fruit tarts,
Unctuous mango foam

Viognier

Technical sheet

Tasting Hints

Food & wine

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