The grapes come from steep terraced vineyards situated in the town of Chavanay where the soil is decomposed quartzitic granit. The wine is fermented in barrels with indigenous yeasts with a stirring (bâtonnage) once a week during 6 months. It is then aged in barrels on the lees for 10 to 12 months. This is ideal with seafood, fish and white meat.
* Size: 750
* Vintage: 2011
* Producer: Francois Villard
* Region: RHONE
* Subregion: Northern Rhone
* Variety: Viognier
* Farming: Sustainable
* The labels organic, biodynamic, sustainable,
natural and traditional that are listed here, are based
on our best understanding of the producers' farming practices
and do not represent or claim to be a certification of any kind.