Produced by VINDIVIN, from 70% VIOGNIER,30% MUSCAT
Muscat is handpicked at dawn and the Viognier is mechanically harvestied at night. Chilled maceration of the grapes for 12 hours followed by low temperature fermentation and for the Muscat once the level of residual sugar has reached 20gr the fermentation is stopped by severe chilling and filtration of the must. Once blended with the Viognier the residual is down to 6gr.
13%vol
Awards: IWC 2008, Commended; Decanter 2008, Commended

Very floral, pretty smell. Sweet and floral. Compares to a lightweight Gewurz, I’d say. Good for the babysitter or teenage girls.
08/10/2008

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