Domaine de Vedilhan Serica Viognier 2024 vs Santa Tresa Grillo Viognier Organic 2024
Compare current tracked prices, stockists and core specifications.
| Availability | In stock | In stock |
|---|---|---|
| Best current price | £13.49 | £13.49 |
| Current stockists | 1 merchant | 1 merchant |
| Producer | Domaine de Vedilhan | Santa Tresa |
| Style | White | White |
| Grape | Viognier | Viognier |
| Region | Languedoc | Sicily |
| Country | — | Italy |
| Size | 750ml | 750ml |
| Where to buy |
Domaine de Vedilhan Serica Viognier 2024
Domaine de Vedilhan Serica is a rich and expressive Viognier from the Languedoc , produced by the Fayet family in Moussan near Narbonne in partnership with Boutinot . With aromas of crystallised orange peel and a palate of ripe stone fruits enhanced by subtle barrel-fermented texture, this is a Viognier of genuine complexity, balance, and satisfaction. Why You'll Love It Boutinot has been collaborating with the Fayet family at Domaine de Vedilhan since 1999, working closely on harvest timing, blends, and vinification style to produce Viognier of exceptional quality. A brook runs around the estate, providing much-needed water in the hot Languedoc climate and giving the wines a freshness and vibrancy that sets them apart. The estate employs lutte raisonnee vineyard management and holds HVE3 certification for sustainable practices. This is Languedoc Viognier at its most refined and expressive. Vineyard and Production The terroir is a combination of limestone, sand, and sea shale, allowing the vines to dig deep for nutrients and produce concentrated, high-quality fruit. Grapes are picked at optimum ripeness, with two-thirds barrel-fermented in mature French oak to add subtle texture and richness without overpowering the fruit. The remaining third is vinified in stainless steel to preserve freshness and aromatic lift. Tasting Notes Aromas of crystallised orange peel with a powerful yet restrained palate. Barrel fermentation enhances texture and richness, allowing ripe stone fruits to shine through. The finish is complex, elegant, and well-balanced, with a lingering warmth that speaks of the terroir. Perfect Pairings Pairs beautifully with seared scallops, pan-fried tiger prawns with garlic, or aromatic Vietnamese dishes. Also excellent with creamy chicken dishes and mild spiced cuisine. Grape Varieties Viognier
Santa Tresa Grillo Viognier Organic 2024
Santa Tresa Rina Ianca is an innovative blend of Grillo , an indigenous Sicilian grape, and Viognier, perfectly suited to the warm, sun-drenched vineyards of Sicily . The minerality and freshness of Grillo is beautifully balanced by the intensity and body of Viognier. Straw yellow in colour, the wine opens with layered aromas of white fruits, including peaches, evolving into delicate notes of apricot and fresh herbs. The palate is mineral-driven yet soft, well balanced, and finishes elegantly. Why You'll Love It This is certified organic Sicilian white wine crafted with exceptional care. Viognier is harvested at the end of August, with Grillo picked in early September, both chilled overnight at 6–8°C to preserve aromatic intensity. After gentle destemming and soft pressing, the must settles overnight at 10°C for natural sedimentation. Fermentation takes place in stainless steel at 17–19°C for 10–12 days to retain freshness, followed by four months of lees ageing to add texture and complexity. Winemaker Stefano Chioccioli creates wines that express Sicily's unique volcanic soils and Mediterranean climate with organic and sustainable practices. Meet the Producer Santa Tresa is a Sicilian winery renowned for combining traditional varietals with modern winemaking techniques. Winemaker Stefano Chioccioli focuses on producing wines that express the unique volcanic soils and Mediterranean climate of Sicily while respecting organic and sustainable practices. Production Viognier is harvested at the end of August, with Grillo picked during the first half of September. Both varieties are chilled overnight at 6–8°C to preserve aromatic intensity before gentle destemming and soft pressing. The must is left to settle overnight at around 10°C, allowing natural sedimentation. Fermentation takes place in stainless steel tanks at 17–19°C for 10–12 days to retain freshness and varietal character. The wine is aged for four months on fine lees, adding texture and enhancing complexity wi
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