Les Hauts de Médian Our Wines

But what about this magnificent phenomenon that stretches across the slopes of the volcanic Roque Haute in the Languedoc?

An amazing site which offers picturesque strolls between the sea and Garrigue scrub. A charming vineyard where oaks and olive trees flourish. A land cultivated by a prestigious winemaker: Aurélie Vic, who successfully continues the wonderful adventure of five generations, devoted to their vineyards and wines. Her red, white and rosé wines reflect the bond between this woman and her terroirs.

Through Les Hauts de Médian, savour the elegance and fruity aromas of this range of ready-to-drink wines. A real insight into this gourmet creator’s imagination.

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Chardonnay Viognier

Smooth, ripe, rich and complex with layers of tropical fruits. Elegant and refined on the finish, where a grassy, citrus note makes its entrance.

Degree : 12,5%
Grape : 55% Chardonnay / 45% Viognier
Soil : Volcanic
Culture : Trellising wire, Guyot pruning, 4000 pieds/ha
Harvest : Mechanical
Yiled : 55 hl/ha
Vinification : Yeasting with neutral yeast. Low-temperature fermentation over a 15-day period.
Pressing : Pneumatic
Service temperature: Chilled. 8-10 °C
At table : To be savored with papillote of salmon and sorrel or with anchovy salad.

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Cinsault Grenache

Clean and intense reddish colour, mature cherries aromas of medium-high intensity, persistent flavour and noticeable balance in the mouth.

Degree : 12,5%
Grape : 35% Grenache / 65% Cinsault
Soil : Volcanic
Culture :Trellising wire, Guyot pruning, 4000 pieds/ha
Harvest : Mechanical
Yield : 55 hl/ha
Vinification : 4-hour maceration in vats. Fermentation at 16 to 18° over a 12-day period.
Pressing : Pneumatic pressing with press-juice separation.
Service temperature: Chilled. 8-10 °C.
At table : White meats, poultry. Or on its own.

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Petit Verdot

Harmonious, fresh and tasty. Color: dark red, deep and intense. Flavour: Black fruits (cherry, strawberry, blackcurrant) and spices. Taste: Perfect balance between fruits and tannins.

Degree : 13%
Grape : 100% Petit Verdot
Soil : Volcanic
Culture : Trellising wire, Guyot pruning, 4000 pieds/ha
Harvest : Mechanical
Yield : 55 hl/ha
Vinification : Yeasting with neutral yeast. Fermentation betwin 15 and 20°C.
Pressing : Pneumatic pressing with press-juice separation.
Service temperature: At room temperature. 16-18 °C.
At table : To share with some good friends and a grilled meat.

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