« Le Viognier du Pesquié » is
produced in a limited amount on about a 4 hectares vineyard.
The harvest is crushed then placed into a stainless steel tank. It is kept at a low temperature for about 12 hours, for the skin maceration phase. Pressing and must settling at a low temperature and the alcoholic fermentation ends at a 16 to 18°C average temperature. Malolactic fermentation is blocked. No oak barrel ageing. Bottled at Château Pesquié.
produce : keisuke matsushima
art & design : shun kawakami, artless
client : chateau pesquie (France)