Delas Vin de Pays d'Oc Viognier 2019 (France)

Delas Vin de Pays d'Oc Viognier 2019 (France)Dry style Apricot & citrus Jasmine Silky finish "Charming and elegantly lifted, the bouquet shows apricot, citrus peel, clove and jasmine aromas. It's juicy and nicely rounded on the palate displaying bright fruit flavours and smooth texture. Harmonious and flowing to a lengthy silky finish. At its best: now to 2023" Sam Kim, Wine Orbit, Nov 2020 An intense, bright colour, with a golden hue. To the nose the specific aromas of the grape variety are to

• Dry style
• Apricot & citrus
• Jasmine
• Silky finish

"Charming and elegantly lifted, the bouquet shows apricot, citrus peel, clove and jasmine aromas. It's juicy and nicely rounded on the palate displaying bright fruit flavours and smooth texture. Harmonious and flowing to a lengthy silky finish. At its best: now to 2023" Sam Kim, Wine Orbit, Nov 2020

An intense, bright colour, with a golden hue. To the nose the specific aromas of the grape variety are to the fore, with apricots, peaches, exotic fruits and preserverd citrus fruit. The palate is both smooth and fresh, finishing on a hint of dried fruit.

This wine is been made from grapes grown on the slopes of the Pont du Gard, on limestone clay soils formed in the Villafranchian stage. Average production: 150,000 bottles (75cl.) per year. 100% Viognier.

Most of the time, the grapes are harvested at night, in order to take advantage of the cooler temperature at the time of the vatting. After destemming, the grapes are transferred to the tanks for low-temperature maceration and skins contact process. Once pressed and the grape sediments set, the alcoholic fermentation is stimulated by specific inoculation. In order to keep the wines fresh, and to bring them balance and delicacy, they do not undergo malolactic fermentation. They are held in stainless steel tanks until bottling time, which takes place after a light fining and filtration, ensuring that the wine remains stable.

Food Pairing: Cold cuts, steamed fishes with lemon and butter sauce. Asparagus, artichoke.