| History |
Viognier: a native of the Rhone Valley, the Viognier grape is at the heart of one of southern France’s most exceptional white wines, the hard-to-find “Condrieu”. The grape, whose clusters when fully ripe are compact and deep yellow in colour, does not disdain a lack of moisture and adapts well to hot climates. Relatively poor, but loose, welldrained soil favours a delayed harvest, thus enhancing the grape’s characteristic aromas of peach and apricot. |
| Vinification |
The fully ripe clusters that have enough acidity to stain the caracter of the variety are harvested first, while tohse left on the vine to ripen further, once harvested, undergo 8 - 10 hours of cold macertion at 7/8 °C followed by a soft pressing. Fermentation is spontaneus and lasts for around 10 days at a temperature of 17/18 °C. |
| Ageing |
The wine is sotered on the lees in stain lees steel tanks where temperatures are kept low (8/10 °C) to prevent the onset of malolactic fermentation. Bottling takes place the following spring, usually at the end of March. |
| Pairing |
Raw fish from the Lazio coast, or sashimi. |
| On offer |
Price Casale del Giglio Viognier 2023 € 12.47
ex VAT
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