This Viognier was fermented with its skin like a red wine. The skin contact imparts a slight orange color, a tannic structure and develops outstanding aromatics. We recommend serving this wine at “cellar” temperature, around 60 degrees Fahrenheit.
The grapes are destemmed and gently crushed into an open-top oak puncheon. During fermentation, a daily punch-down is performed for three weeks until being pressed off the skins. Malolactic fermentation occurs during the aging period in neutral oak barrels.