Viognier Bianco IGT Lazio

Historical Background
A native of the Rhone Valley, the Viognier grape is at the heart of one of southern France’s most exceptional white wines, the hard-to-find “Condrieu”. The grape, whose clusters when fully
ripe are compact and deep yellow in colour, does not disdain a lack of moisture and adapts well to hot climates. Relatively poor, but loose, welldrained soil favours a delayed harvest, thus
enhancing the grape’s characteristic aromas of peach and apricot.

Grape Varieties and Vinification Technique

100% Viognier. This white wine is produced entirely from fully ripe and even slightly over-ripe Viognier grapes. The fully ripe clusters that have enough acidity to sustain the character of the variety are harvested first, while those left on the vine to ripen further, once harvested, undergo 8 – 10 hours of cold maceration at 7/8°C followed by a slow soft pressing. Fermentation is spontaneous and lasts for around 10 days at a temperature of 17/18°C. The wine is stored on the lees in stainless steel tanks where temperatures are kept low (8/10°C) to
prevent the onset of malolactic fermentation. Bottling takes place the following spring, usually at the end of March.