The Viognier of Le Paradou comes from vineyards located in the production area located between the Rhone Valley and Provence, on slopes exposed to the south of hilly reliefs 30 kilometers from the coast.

After collection and pressing, the must is fermented in stainless steel tanks in contact with the skins for 15 hours. It is then subjected to pressing and reassembly at low temperature. To preserve the freshness of the wine, malolactic fermentation is not carried out.

It presents itself at the sight of bright golden yellow, while the nose recalls white flowers and white-fleshed fruit, among which the hints of peach stand out. On the palate, citrus freshness and minerality find a perfect balance.

Ideal as an aperitif, it can be combined with vegetables, risotto, fish, molluscs and crustaceans.