Saint Cosme Condrieu is produced from fully-ripened Viognier which Louis Barruol believes is essential to achieving the variety’s full potential. The wine is matured for eight months in used 228-liter barrels and undergoes full malolactic fermentation on fine lees for 12 months. Saint Cosme Condrieu shows classic aromas and flavors of dried apricot, peach, and orange blossom with fennel, anise, and elderflower. Twelve months of aging on its fine lees in used Burgundian pièce brings texture to the palate. This is a classic Condrieu.
Serve at 11-13 °C with dishes that feature creamy sauces, mild white fish, and roasted pork or chicken.
Jau galite prisijungti prie savo asmeninės paskyros