PIEMONTE VIOGNIER D.O.C.
But in 2006 we decided to differentiate ourselves from others, so we planted about one hectare of Viognier garpes in a cool area in the district of Casot. Luca was the first and still the only vintner to plant the French variety in Piedmont, producing the first vintage of 4,000 bottles of Viognier wine in 2008.
Vinification takes place at about 18 degrees after soft pressing of the grapes. The wine is left to settle for about 12 months in stainless steel tanks where we carry out a weekly “botonage”, stirring the yeast and particles in the wine to prevent oxidation and keep fresh scents.
Viognier has a good sense of body and structure with an intense aroma with high notes of exotic fruits.
Perfect with fish, fresh cheeses and meats, it is actually suitable for the whole meal.
Grape Varietal: Viognier 100%
Production Area: Castagnole Monferrato, Asti District
Soil: Clay and red sand
Growing System: Long Cordon Spur
Yield: 11 tons/ha-150 meters above sea level
Alcoholic Fermentation: In temperature controlled stainless steel vats for 3 weeks at 18°C
Process: Weekly batonnage for 2 months in stainless steel
Colour: Intense yellow with greenish reflections
Bouquet: Deep scents of exotic fruits, pear and banana
Taste: Smooth, tasty with an acid evolution
Food Pairings: Seafood in general, white meats, cheeses, sushi and curry
Serving Temperature: 8-10° C
Residual Sugar: 3,63 g/l
Total Acidity: 5,60 g/l