Pressing of the viognier is made directly to the full harvest upon reception. Fermentation of clear juice in barrels of 225l after static, temperature controlled must settling. The fermentation itself takes between 4 to 5 weeks. In oak barrels (25% new) on fine lees for between 12 and 18 months, with regular stirring of the lees.
Wine Advocate Review:
Vernay's 2015 Condrieu les Chaillees de l'Enfer features scents of toasted almond and vanilla framing ripe pineapple fruit. Only medium-bodied, the wine is quite zippy and fresh, especially considering the heat of the vintage.
