The grapes are harvested at night or in the early hours of the morning to keep them as cool as possible for the maximum preservation of aromas. The grapes are de-stemmed then gently pneumatically pressed.
The must is cooled for 48 hours to clarify the juice, then it is fermented for a minimum of 2 weeks at around 16°.
The wine is matured on its lees and stirred regularly for greater complexity. Final blending takes place in mid-January.
A light gold colour with green tints. The nose reveals soft aromas of quince, honey and spice combined with fresher aromas of citrus fruit. Fine and elegant.
The mouth is fleshy and fresh.
Aromas of white fruit appear beside more original ones such as mango and ginger.
Wine & Food pairing: aperitive, this wine will go particulary well with modern cuisine, fish and sweet sour dishes.
Grown between the Mediterranean and the mountains, IGP Pays d’Oc varietal wines cover an extensive sun-kissed area from the Camargue to the Vermillion Coast, in the heart of France’s largest wine region which is also renowned for its appellation wines.
Its climate promotes healthy vines. The IGP Pays d’Oc production area covers the length and breadth of Languedoc-Roussillon:
Pays d’Oc is such an extensive wine region that it is naturally home to an extraordinary range of soil types, that can vary from sandy terrain along the coast to limestone, schist, clay or stony gravel on the valley floors and hillsides.