After hand-picking, the grapes are transported in small boxes to the winery. Gentle pressing produces a must that is fermented at low temperatures of sixteen to eighteen degrees Celsius in temperature-controlled vats to optimally utilize the complex aromas of the Viognier varietal. Each year, a variable portion of the grapes (max. 20%) is fermented in new oak barrels. Immediately after malolactic fermentation, the wine is pickled and then aged on fine lees to enhance its rich structure while preserving the exceptional varietal aromas. Bottling takes place in mid-April.
This Delas Condrieu boasts a wide variety of astonishing and complex aromas, including violets, apricots, peaches, honey, and dried fruit. On the palate, these abundant and opulent aromas are rich and seductive, with a rich, oily texture and a generous amount of tropical fruit on the finish. This Delas Condrieu La Galopine is a delicious wine to pair with asparagus, steamed fish dishes, or chicken.
