Le Parisien Viognier, IGP Pays d’Oc
70% pebbles and 30% alluvial deposit.
Viticulture / Winemaking:
Grapes resulting from selected vine’s plots. The grapes are harvested during the night to avoid oxidation due to the warm and sunny light. Direct pressing and cooling down at 5°c, Must is cold-stacked for 24 hours. Pumping very clear juices to start fermentation. Using specific and selected yeasts for an optimal aromatic extraction. During the Fermentation (20 days), Temperatures are between 16 and 18°c to allow the development of certain flavour’s sought in this type of product. A Short Maturing Viognier juice on lees is required to reveal the aromatic potential of the sweetness Viognier’s aromas.Racking after tasting. A month later, fining agents are added and filtered for bottling.
Color: Pale yellow with golden reflects
Nose: Aromas of peach and whites flowers
Palet: Lovely final and delicate dry fruit aroma as almond
Food pairing: Enjoy before eating or with grilled gambas or fish.
Winemaker: Amiel SAS / Region: Languedoc, France
Type: Still Dry White Wine
Grapes: Viognier 100%
Service temperature 45°F / Aging potential: 2 years