The Florensac terroir is one of the oldest planted vineyards near the Mediterranean coast and unusually for the South of France, this is a specialist white wine producer benefiting from the cooling breezes that moderate the heat.
Grown on high ground in vineyards that are planted on clay and limestone soils. The vines are night harvested in order to preserve aromas and freshness. Once fermented the wine is aged on fine lees with regular stirring of the lees in order to bring out richness and roundness. A bright and pale yellow wine with very fresh aromas of white flowers, acacia and hawthorn, this is a “gourmet” Picpoul.
Grown on high ground in vineyards that are planted on clay and limestone soils, with sustainable agricultural practices rather than chemical intervention is at the heart of everything the Vignerons de Florensac do. Day time temperatures can be harsh so a machine harvest is carried out at night to avoid any oxidation of the grapes and to keep them cool.
An eco-friendly producer, oenologist Roques Stephane employs green techniques to control pests in the vineyard, and the Vignerons de Florensac reduce carbon emissions by drawing energy from their vast bank of solar panels. These are used to power the refrigeration units required to keep the grapes and juice cool for maceration and fermentation. After maceration the grapes are gently pressed in a pneumatic press, and the juice fermented in stainless steel at low temperatures using cultured yeasts.
No oak ageing
Pale yellow with green hues, this lovely and fresh Picpoul has plentiful aromas of grapefruit and citrus fruit as well as bracing citrus and stone fruit flavours.
Oysters, lighter seafoods, and cream-based dishes where the acid serves as the perfect counterfoil to creaminess.