Appellation : Vin de pays d’Oc
Varietals : 100 % Viognier
Volume by alcohol : 12.50 % vol.
Yelds : 50Hl/hectare
Terroir : stony, surrounded by garrigues, dry poor soil

Vinification :

• Short cold prefermented maceration
• Complete de-stemming, pneumatic pressure followed by a racking of the must at low temperature (8°C) during 24 hours.
• Slow fermentation at low temperature (16°C) during 3 weeks

Ageing : Maturing in stainless steel tank with a stirring of the fine lees.