Guillaume Létang worked with Languedoc grower Patrick Bech, sourcing Viognier from a small parcel on a vineyard abundant with apricot trees which, like the vines, benefit from the terroir and Mediterranean climate. The graped were picked at the optimal point to balance fruit concentration and freshness; characteristics maintained during winemaking by cooling the must and vinifying without the use of oak.
This Viognier is 'frais'; vinified dry, with honeysuckle and mandarin notes and a clean finish.
Pair with Thai or fusion food or meats cooked in creamy sauces.
