Winemaking Process
As soon as the Viognier grapes arrived at the winery they were gently pressed and the must was transferred for a natural sediment overnight. Afterwards, part of the must was transferred to undergo a cold fermentation in a stainless steel tank, at a temperature of 14°c. These conditions preserve the delicate aromas characteristic of this variety. The rest of the must was transferred after settling to ferment in French oak barrels. At the end of fermentation both parts were combined to form the final blend.
