High density of planting (8 500 feet/ha). The soils are plowed and the vines are nourished by the previous year's cuttings, by organic compost and by powdered limestone (to neutralize the soil's acidity). Human intervention comes into play several times during each season for de-budding, trellising, leaf-thinning... A 1.5 ha of land planted Viognier on a south facing slope.

Vinification

We harvest all grapes by hand before carefully sorting them in the cellar.
Slow cold pneumatic pressing. Fermentation part in inox tank (35 %), in wooden tanks 500 L (45 %) and tronconic tanks (20 %).
48-hours cool settling.
Alcoholic fermentation between 17 and 19°C with in digenous yeasts. 
Ageing of 6 months on the lees. Assembly and mass rearing of 2 months in cement tanks. No malolactic fermentation.

Tasting

Brilliant gold yellow.
Aromas of whites flowers, apricot and lychee.
Supple mouth, with a fresh attack and a fat evolution. Citrus flavours at the end.

Service

Temperature : 12°C
Accompaniment : Apéritif, fish, goat cheese 
Conservation : 3-4 years

Technical data for De Butte en Blanc