VINIFICATION:
A strict selection is made in the vineyard. Following the destemming and crushing of the grapes, the must is extracted using a pneumatic press and only a light sedimentation is allowed to preserve body and complexity.
The fermentation takes place in stainless steel tanks at controlled temperature (max 18°C) and then the wine is placed in 275-liter oak Laurus barrels for an ageing that lasts 6 months with regular stirring on the fine lees.

TASTING NOTES:
The Viognier Laurus presents a
beautiful golden robe with a brilliant
green tints. The nose is generous and
opens with peach, pears and honey
aromas.The palate is complex and
elegant with flavours of apricot,
typical of the Viognier grape.

SOIL:
Calcareaous and clay soils