Our Viognier is purposely atypical! It is livelier and less exuberant than those of most of our colleagues. We like it for its freshness and most importantly for its balance. Drink young.
Bernard and Olivier Coste – owners, winemarkers
Domaine Montrose Viognier in detail
Calcareous-clay, siliceous-clay gravels.
Each terroir is vinified separetely. Grapes are destemmed before a skin contact or a direct pressing. Fermentation temperature is main- tained between 15°C to 18°C (59°F to 64°F) to retain fruits aromas. Wines resulting from both terroirs are blended after fermentation and then aged in stainless steel vat. Wine is bottled during winter and spring.
Tasting, food and wine
Light yellow color with green glints. Nose of exotic fruits, mango, cut hay. Drink within two years.
Food & wine
Enjoy chilled on its own or with fish, shellfish, asian food, indian food, cheeses…