VARIETIES
Viognier
CULTURE
Integrated Production
FERMENTATION
100% in stainless steel tank
AGING
Around 6 months on its lees in tanks
ANNUAL PRODUCTION
Around 4,000
TASTING
On the nose it is complex and changeable. The aromas are fresh, highlighting white fruits, citrus, apricots, anise and pastry, and the typicality of Viognier (tropicality, magnolias) stands out
It has a powerful entry and fills the mouth due to its volume, creaminess, structure and persistence, which together with its great freshness and the spicy retronasal aromas, form a balanced and round block. La Viognier brings its characteristic bitter but elegant finish
GUARD
Its optimal consumption from the second year after bottling. However, the characteristics of the alcoholic strength and acidity and the work on the lees, allow Clos d’Agon Valmaña White to last for a great number of years, as long as the bottle has been kept in the proper conservation conditions
PAIRING
Fish, cured cheeses, white or smoked meats, rice
You can see the vintages available here:
