Clos d'Agon White

Its optimal consumption from the second year after bottling. However, the characteristics of alcoholic strength and acidity and the work on the lees, allow Clos d’Agon White to last and grow for a great number of years

On the nose it is extremely complex and changeable
In the first years after bottling, the aromas are fresher
highlighting white fruits, citrus, apricots, anise and pastry, and the typicality of Viognier (tropicality, magnolias) stands out
Over the years, these aromas evolve into honeys, ripe fruit, dried apricots, withered white flowers, Chinese ink or incense
It has a powerful entry and fills the mouth due to its volume, creaminess, structure and persistence, which, together with its great freshness and spicy retronasal aromas, form a balanced and round block

VARIETIES
Viognier
CULTURE

Integrated Production
AGING
Around 6 months on its lees in tanks and barrels

FERMENTATION

70% approx in stainless steel tank, rest in barrels

Commercial delivery

ANNUAL PRODUCTION

Between 4,000 and 8,000 bottles

PAIRING

Grilled or grilled red meats, fatty fish, cured cheeses, white, smoked meats, rice

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