Composition: 100% Viognier
Winemaking: Winemaking began with cloudy fermentation using selected yeasts in stainless steel tanks at between 14ºC and 16ºC. Later the wine was aged sur lies for ten months in French oak. There was no malolactic fermentation in order to keep the wine fresh and fruit-filled.
Food pairings: Excellent with white meat, oriental food and salads with grilled vegetables.
Cellaring Recommendations: Three years
Alcohol content: 14,1% Vol
Format: 750 ml.
Ideal temperature for serving: 57°F and 60°F.