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Winemaking
These Viognier grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.
Tasting Notes
A full-bodied wine with a bright golden color. The wine releases aromas of succulant fruit and delicate floras with sweet citrus. Notes of mango and ripe pineapple on the palate.
Food Pairing
Best enjoyed at 10°C, with a wide variety of seafood and shellfish dishes, spicy flavors and Middle Eastern cuisine.
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Winemaking
These Viognier grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.
Tasting Notes
A full-bodied wine with a bright golden color. The wine releases aromas of succulant fruit and delicate floras with sweet citrus. Notes of mango and ripe pineapple on the palate.
Food Pairing
Best enjoyed at 10°C, with a wide variety of seafood and shellfish dishes, spicy flavors and Middle Eastern cuisine.
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