Domaine le Petit Malo100% Viognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the 100% Viognier from the Domaine le Petit Malo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 100% Viognier of Domaine le Petit Malo in the region of Pays d'Oc is a powerful.
Food and wine pairings with 100% Viognier
Pairings that work perfectly with 100% Viognier
Original food and wine pairings with 100% Viognier
The 100% Viognier of Domaine le Petit Malo matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ideas for savoury pancake toppings, spinach, goat cheese and salmon quiche or fish and shrimp curry.
Details and technical informations about Domaine le Petit Malo's 100% Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of 100% Viognier from Domaine le Petit Malo are 2020, 0, 2017
Informations about the Domaine le Petit Malo
The Domaine le Petit Malo is one of of the world's greatest estates. It offers 8 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
