Chinon ‘Côteau de Noiré’ Philippe Alliet 2021/22 Viognier the fermentation using wild yeasts

the fermentation using wild yeasts is controlled at 18oC

but lovely delicate tannins

It’s not at all over-ripe with good definition to the fruit

Jean-Philippe practices minimal intervention

Chinon ‘Côteau de Noiré’ Philippe Alliet 2021/22 Viognier the fermentation using wild yeastsPhilippe Alliet, Chinon Philippe established his domaine in 1985 with his wife Claude, reuniting various parcels of vines that had previously been divided by his maternal grandfather on his retirement. He is dedicated to fastidious vineyard management, run according to organic principles. Their son Pierre is increasingly learning to master his craft, by working alongside his parents. The initial 8 hectares of vineyards that Philippe inherited from his