The Abbona family discovered Viognier in the Rhone Valley. The desire to reproduce the excellence they found in France returned with them to their hills, and thus began Cinerino. The wine’s name comes from the grey herons that occasionally stop in the lake beside the vineyards.

Variety:
Viognier

Vineyard of production:
contiguous to the winery

Average age of vineyards:
20 years

First year of production:
1996

Winemaking:
Crushing-destemming and maceration on the stems using CO2, before draining and soft pressing, static decantation and transfer to acacia barrels; inoculation with selected indigenous yeasts. Alcoholic fermentation in barrels at cellar temperature follows, with daily bâtonnage until alcoholic fermentation is complete. It ages on its lees for several months, during which time weekly bâtonnage is done.

Malolactic fermentation:
Not carried out.

Aging:
In oak and acacia barrels for several months, at the end of which the wine is assembled in stainless steel tanks where static decantation is done. Racking and bottling follow. Rests in the bottle at a constant temperature of 14° C (57° F) before release.

Tasting notes:
The challenge of planting Viognier on the hills of the area has given excellent results. The Cinerino is more compelling every year with its aromas of honey, white flowers, and citrus fruits of rare appeal. In the mouth it is rich, round, smooth, and has an exceptional freshness. Perfect with appetizers, it also pairs well with fish, oysters, and risotto. Delicious with soft, veined cheeses. Serve at 14-16° C (57-61° F).