Old-vine Vermentino, Viognier and Muscat provide the fruit for the winemaking process which is inspired by an ancient Georgian technique that has been adapted to the Mediterranean climate and grape varieties. Harvested at peak ripeness, the fruit is fermented as whole clusters in stainless steel tanks involving manual punching of the cap and lengthy, low-temperature fermentation followed by malolactic fermentation and long post-fermentation maceration lasting 3-4 weeks.
The freshness of peach and complexity of almond and Seville orange coupled with cooked fruits and light oxidation. Orchard fruits and rose are entwined with sourness and exuberance. Some more mature notes recall the mellow bitterness of Oolong tea.
Quite simply as an aperitif with pistachios, almonds and hazelnuts, , vegetables slow-cooked in a wok, preserved duck, tagine, Reunion-style white fish or Goat’s cheese served with dried apricots.
As an aperitif 11/12°C, with food 14°C
Ready to drink
Vin De France wines are also referred to as ‘wines without a geographical indication’.
The designation allows for site-expressiveness whilst at the same time giving winegrowers the freedom to make their mark on the wines.