I.G.P. Bouches du Rhône Carl et Sophie Mestdagh - Owner-growers
Grape varieties : viognier
Vinification : Our Viognier plots are generally harvested at the end of September. The grapes are crushed then directly pressed.
The must is decanted at low temperature for a few days. Then, half of it is barrelled while the rest is vatted. Alcoholic fermentation takes place separately. At the end of the process, the wines are aged without malolactic fermentation for around six months.
The wines are bottled at the start of the summer.
Clear with golden glints
Delicate, dominated by notes of flowers and fleshy yellow fruit: peaches and apricots
Fresh, full bodied and rich
9 to 11 °C
The aromatic nature of Viognadictif makes it your ideal companion for appetizers, with fish, seafood in sauce, white meats and Mediterranean and Asian dishes.
Its freshness also goes very well with the sweetness of a fresh apricot tart.
3 to 5 years