Saronsberg Viognier 2021

The grapes were picked by hand in the early hours of the morning, cooled down to 4 °C and pressed all over the bunch. Only the free flowing juice obtained by the initial, gentle pressing was used for the further production process. The juice was left to stand for 48 hours at a controlled 5 °C. 25% of the juice fermented spontaneously, while the remaining portion was mixed with yeasts (Vin 13 and CY3079) and then filled into first, second and third filled barrels of French Allier oak (500 l barrels). The fermentation lasted another 21 days, at a controlled temperature between 13°C and 18°C. The wine matured on its fine yeast, with malolactic fermentation stopped to preserve the finer nuances in the wine. After a total maturation period of 11 months in the barrel, the wine was stabilized and bottled slightly filtered.