Vinification The vineyard is on sandy with marine fossils soil. Manual harvesting is followed by skin contact cold maceration for a few hours.The wine 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 This award-winning wine is 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. ***THIS WINE IS NOW SOLD OUT UNTIL SEPTEMBER, ALTHOUGH ORDERS CAN BE PLACED FOR IT NOW.
Awards Best White Wine in Europe and a Great Gold in MUNDUSvini Great International Wine Competition 2006.
Price per Bottle
Gerovassiliou Viognier 2005
Whole case discount - buy a case of 6 to save £ 3.00 ( applies to whole cases only ).