Produced by Domaines Paul Mas, from 100% VIOGNIER
Skin contact for 4 hours for grapes from the older vineyards, low temperature racking at 10°C. Four weeks temperature controlled fermentation - 17°C maximum. 15% of the Viognier is fermented in new oak barrels and is aged for 3 months in oak barrels. Remaining 85% is aged in stainless steel.
13%vol

Smells of pineapple sweets and tastes similar although the alcohol is pretty warm. No sign of the oak barrels.
08/10/2008

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