Vacqueyras
Vacqueyras A.O.C.

An aromatic symphony courtesy of Clairette, Roussanne, Bourboulenc and Viognier grapes, modulated by maturation in oak and orchestrated by a woman's deft hand.

VARIETIES

White wines from the southern Rhône Valley are traditionally made in refrigerated vats, with a foundation of headily aromatic Grenache Blanc often dominated by alcohol. In deciding to produce its own white Vacqueyras, Domaine de Montvac sought to stand out, and drew inspiration from the Burgundian method of vinification, adopting varieties that wed finesse and character.
- Roussanne (40%) for the quality of its subtle aromas
- Clairette (40%) for structure
- Bourboulenc (10%) for its aromas and natural acidity
- Viognier (10%) for its creaminess and finesse.

VINIFICATION

These four perfectly complementary varieties are harvested together, left to settle before racking (débourbage), and then vinified in 600-litre oak barrels from the Allier and Vosges regions of France.
When fermentation is complete, the wines are matured on the lees and stirred regularly to re-suspend the yeasts, which enrich the wine by imparting matière, fatness and roundness. Ten months later, Mélodine is bottled.

GOURMET MATCHMAKING

Svelte and harmoniously complex, it is easy to recommend for aperitifs and with scallops or any fish,from the most delicate in flavour (sea bass, sea bream) to the gutsiest (sardine).


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