Alma Cersius, Viognier

The grapes are harvested between 4am – 10am due to the day’s heat. This preserves freshness and purity of flavour and avoids oxidation. Upon arrival at the winery, the grapes are pressed straight away. The juice from the individual pressings are kept separate and settled on their lees for eight days before being clarified. Fermentation is monitored at cool temperatures with the resulting wine aged in stainless steel vats for two months on its fine lees.