Saronsberg – Viognier

Saronsberg – Viognier


The wine has a light straw colour and flavours of honey, pear, apricot and delicate floral notes. It has a rich, silky palate with subtle spice and yellow fruit flavours, light oak and a balanced fresh finish.


Only the first light pressings were used. The juice was settled at 5 °C for 48 hours and then racked. A 40% portion underwent wild fermentation and the balance were inoculated with Vin 13 and CY3079 yeast in one third each of first-, second- and third-fill 500 litre Allier French oak barrels, using three different coopers. Fermentation continued for on average 26 days, the temperature of fermentation ranging between 12 and 20 °C. The wine was aged on its fine lees and malolactic fermentation was prevented to preserve the finer flavours. After a total barrel maturation period of 11 months the wine was racked, protein stabilised and bottled with a fine sheet filtration.


Alcohol:                  13.30 vol %

Total acid:               6.4 g/l

pH:                           3.20

Residual sugar:      3.0 g/l

Volatile acidity:      0.42 g/l

Free sulphur:          34 mg/l

Total sulphur:        103 mg/l


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