Viognier that's not just a perfumed face.
Rigorously selected Viognier grapes, destemmed and macerated on skins for 4 days.
After pressing, cold settled at 10°C for 2 days before racking into a single, 500L tonneau of 2nd use.
Spontaneous fermentation, then left on heavy lees for 20 months of ageing, with occasional battonage and bottled direct from the barrel.
Only 584 bottles produced, waxed and numbered by hand.
