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|Pays d'Oc||Pays d'Oc|
|Profile||Fris-Dry, medium bodied|
|Drink with||Goat's cheese, White meat, Meats, Salmonids, Vegetarian, Spicy Oriental, Chicken|
The grapes were harvested at night to ensure the grapes were cool when arriving at the winery to ensure that delicate fruit character was preserved before pressing and that the aromatic style of the wine was guaranteed. The wine was fermented and stored in stainless steel which ensured no oxidation of the citrus fruit character. A cool fermentation (around 15°C) also helped preserve fruit purity.
However, it it is at this point that the Villa des Croix differs from most Picpouls de Pinet. Most are bottled in Dec/Jan, after fermentation and settling alone. However, the Villa des Croix is also and always kept on its lees for a minimum of 4 months to add texture, weight, body and complexity while not detracting from the expected fruity-and-mouthwatering nature of a Picpoul de Pinet.
Citrus - most notably lemony - aromas combined with floral notes on the nose. Fresh, lively and thirst-quenching on the palate. The Villa des Croix carries a greater 'marine'/saline feel than many Picpouls, a markedly greater intensity of flavour and a longer-lasting finish.
Awarded 95 points by Decanter during the panel tasting in April 2019 on the Picpoul de Pinet tasting.
One of the oldest Languedoc grapes, the Piquepoul has been growing for centuries near the Thau lagoon. White is the most common grape. As early as 1618 the botanist named J.B. Maniol Piquepoul as one of the best-known grapes from the Languedoc in his work "Sylve plantarium".
It grows in a dry climate, so the humidity at the end of the season helps to fill and ripen the grapes. The grapes grow in loose bunches, are oval-shaped and easily released. That is why in the old days, trays were often placed under vines to catch falling grapes!