Description
"Viognier from the old vines of Mazel, Jocelyn and Gérald Oustic. We pressed the grapes directly on the old wooden pressoir of Mazel for five days, for this wine we only used the juice from the first four days. Just 4 days fermentation in a fiberglass tank, the following fermentation took place in old barriques until bottling in May 2025. The élevage helped the Viognier to get rid of the clumsy and often not so elegant exotic fruit of Viognier, and it added another layer or oxidation and notes similar to the bitter acidity, we know from salted lemons and olive oil."
