Cuvée « EXPERIENCE » Blanc

I.G.P. Vin de Pays du Var


« Clay limestone soils »
The harvest takes place late, between September 10 and October 10.
Nights are cooler in our area of ​​the Var hinterland and our vineyard is located at an altitude of 300 m.
The harvest is carried out mechanically overnight between 3 and 9 am in the morning.
Vines are very close to our winery which allows us to bring the grapes very quickly when pressed.
A skin maceration is carried out for approximately 6 hours in order to optimize the aromatic potential.
The settling is carried out cold (max 14 ° C) for 48 to 72 hours.
The alcoholic fermentation is launched at 15 ° C and then thermoregulated between 16 and 18 ° C for about 10 days.
We then proceed to aging on fine lees in stainless steel tanks for 3 to 4 months.
The wine is then racked and filtered at the end of December.
It rests for about 3 months and is ready for tasting around March 15.

70% Viognier – 30% chardonnay

Color: bright with pretty golden reflections
Nose: aromas of white fruits floral notes
Palate: Intense and full and a nice freshness.
Stone fruits notes , pears and white flowers.

Gourmet and persistent wine that goes perfectly with fish cooked in sauce and poultry.
Ideal with a goat or Comté cheese.
A few ideas: salmon / cold fish terrine with hollandaise sauce or prawns and avocado salad

See the technical sheet