TERROIR :
The Viognier grape makes its home on the hottest terroirs in the Limoux region, or the Mediterranean and Autan terroirs.

50 % Mediterranean Terroir :
- Soil : Calcareous sandstone
- Topographic situation : upper slopes (100 - 150 m)
- Climate : hot and dry (less than 600 mm of rain a year)
On this early-ripening terroir, the peachy-apricot flavors and the natural suppleness of our Viognier grapes are enhanced.

50 % Autan Terroir :
- Soil : deep gravel made up of small pebbles from erosion of the Pyrénées
- Topographic situation : terraces at 150 - 200 m
- Climate : hot and dry
On this other hot and dry terroir, the grainy texture of the soil gives the Viognier a fresher character, with white peach and menthol flavors.
Plots are subject to a Quality Charter, which guides the wine growers’ cultivation practices, producing healthy, well-ripened grapes in an environmentally respectful way.
Specifications also apply to pruning, exposed foliage area, removal of foliage and harvesting conditions.

HARVESTS :
Ripeness tests, analyses and twice-weekly grape taste tests all help the wine maker to precisely pinpoint harvest date.
Grapes are then manually picked and transported in crates to the vinification site. Thus maximum care is taken to ensure that the integrity of the grapes is preserved right up to pressing.

VINIFICATION :
- Extraction of juice by direct pressing on pneumatic presses
- Clarification of juice by cold filtering
- Fermentation in stainless steel tanks at low temperature
- Maturing on lie for three months
- Malolactic fermentation not done

ANALYSES :
- Alcohol : 13.8 % vol.
- Total acidity : 5 g/l expressed in tartaric acid.
- pH : 3.65

TASTING NOTES :
Robe : luminous with green lights.
Nose : intense dominated by peach and lychee aromas.
Palate : an elegant balance of the “sweetness” of candied apricots and the freshness of liquorice and menthol.

Best served at 10 - 12 °C. This Viognier is the perfect accompaniment to Mediterranean style cooking and all spicy dishes.