Vinified to complete dryness - a style the French refer to as "frais" -  but with that fresh, peachy fruit that Viognier does so well.

Guillaume Létang works with Languedoc grower Patrick Bech, sourcing Viognier from a small parcel (of less than a hectare) in a vineyard abundant with apricot trees which, like the vines, benefit from the terroir and Mediterranean climate. In consultation with Patrick the grapes were picked at the optimal point to balance fruit concentration and freshness; characteristics maintained during winemaking by cooling the must and vinifying without the use of oak.