A wine that will really enhance white meat and creamy dishes.

Best served between 10°C and 12°C.

Technical sheet

Name of the wine:

Viognier

Country / Région:

France / Languedoc.

Terroir:

The Thau Lagoon region.

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 fragrance.

Palate:

Nice balance. Very greedy and fresh withpleasant association of ripe fruit and floral notes.

Finish:

Between roundness and freshness. Slightly lemony.

Soil type:

Clay and limestone terroir close to the Thau Lagoon.

Grape varietie:

100 % Viognier

Vinification:

100% De-stemmed –skin maceration for 3 hour. Control of the temperature during the fermentation.

Maturing:

5 months in stainless steel tank.

Yield:

55 à 65 hL/ha

Alcohol:

13 % Vol

to drink:

Within 2 years.

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.

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

Scroll to Top