Alo Vert Imperial

The wine’s acidity and freshness make it a perfect companion for oysters, shrimp, crab, and scallops. Grilled or poached fish, such as sea bass or halibut, also pair wonderfully.

The zippy, fresh green fruit and citrus of the Picpoul, combines wonderfully with the delicate herbal notes of the Roussanne. The nose of white flowers is lifted by a bright, lively acidity on the palate, giving a wonderfully refreshing, almost thirst-quenching wine.

Our winemaker Guillaume Letang went on a voyage to vineyards unknown to source these grapes. One day curiosity got the better of him and he went to explore the wild landscape. From near Pezenas, nestled close to the Thau lagoon, where the soils are a mixture of garrigue and limestone. The terroir gives fruit in this small blend diverse flavors, while the maritime influences keep the acidity high and the palate fresh. The grapes are fermented in stainless steel at low temperatures to maintain their freshness. The wine is then aged for 6 months on fine lees for complexity and texture

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