The aromatic nature of Viognier requires that we pay very close attention to the ripening process as the most distinctive flavours are only derived at a precise stage. Too early or too late and that haunting aroma has gone. Our winemaker’s team follows the process by tasting the grapes in August, in order to choose the right day to harvest. Once harvested, the grapes undergo a short skin-contact maceration. Then, the juice, collected after a delicate pressing and meticulous off-settling, ferments at low temperature.