Vinification The vineyard is on sandy with marine fossils soil. Manual harvesting is followed by skin contact cold maceration for a few hours.The wines is oak-fermented for 11 days at low temperature (18 degrees C). Malolactic fermentation is avoided to preserve the natural acidity of the wine. It is then aged for five months in French oak barrels (85% new, 15% 2-year-old) with weekly stirring of the lees to increase complexity.
Taste Profile Both classic and utterly distinctive. Powerful, yet light in alcohol for a Viognier, and clearly structured on the nose with very delicate minerality in the mouth.
Awards Decanter World Wine Awards 2004: Silver Concours Mondial de Bruxelles 2004: Silver Mundus Vini 2004: Silver Vinagora (Hungary) 2004: Silver
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Gerovassiliou Viognier 2003