The Viognier variety originates from the northern Côtes du Rhône region and is now gaining worldwide notoriety after almost disappearing in the sixties. In the Languedoc, the Viognier generally produces quality, full-bodied, unctuous and particularly fragrant wines. It has well-developed floral notes (peony) and fruity notes (apricot and peach vines).
The Versant Viognier vines are situated on sunny, north-facing slopes in the Aude department. The soil, composed of chalky ‘terres blanches’, is ideal for the Viognier grape. Control of yields via optimal management of nutrition and de-budding.
Pneumatic pressing. Cold static clarification on the lees. Alcoholic fermentation in stainless steel, temperature controlled vats.
4 months in stainless steel vats. Batonnage on the lees to accentuate the plumpness on the palate.
Bright colour with green tints. Intense apricot, pêche de vigne and rose. Slight hints of spice (ginger) and mints. Strong and generous on the palate developing towards a notably smooth and fruity finish.
Serve at 10°C. Cellaring potential : 4 years.