Viognier 2020

The wine has a light straw colour and flavours of honey, pear, apricot and delicate floral notes. It has a rich, silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish. Although it spent 11 months in oak we strive to produce a wine that is still lively and fresh with varied and delicate flavours, showcasing the subtleties and finesse that Viognier is capable of. SHOP NOW
Analysis

Alcohol: 13.63 vol %
Total acid: 5.6 g/l
pH: 3.28
Residual sugar: 3.0 g/l
Volatile acidity: 0.51 g/l
Free sulphur: 37 mg/l
Total sulphur: 94 mg/l

 

Vinification

Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 40% portion underwent wild fermentation and the balance was inoculated with Vin 13 and CY3079 yeast in one-third each of first-, second- and third-fill 500-litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 26 days, the temperature of fermentation ranging between 12 and 20 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.

Awards
Falstaff​:
92/100 Austria
Daniele Cernilli:
94/100 Italy
Gambero Rosso​:
Tre bicchieri Italy

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