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Château Valmy » Wines »
Château Valmy White 2025 75 cl
AOP Côtes du Roussillon / Producer
14,30€
To craft this wine, we selected the coolest plots, where the soil is deeper and sunlight is limited by the shade of the Albères Mountains.
The nose is intense, with notes of white flowers and white-fleshed fruits with a hint of vanilla.
On the palate, it offers a lovely creaminess, plenty of body, and a refreshing crispness.
Serve chilled at 10–12°C with shellfish, white meat, grilled fish, and cheeses.
The 2025 Château Valmy Blanc was awarded a Grand Gold medal at the Vinalies France competition.
Additional information
| Weight | 1,2 kg |
|---|---|
| Temperature | 10 ° – 12 ° C |
| Conservation | 2 years |
| Bottles per year | 10,000 bottles |
| Grape varieties | White Grenache and Marsanne |
| Yield | 45 Hl / Ha |
| Food and wine pairings | Grilled fish, white meat, and fresh cheeses |
| Couleur / Type | white |
| Appellation | AOP Côtes du Roussillon |
| Medal | Gold |
Description
Vine
- The coolest plots—where the soil is deeper or sunlight is reduced by the shade cast by the Massif des Albères—are selected for the production of this wine.
- The cultivation practices employed prioritize keeping leaves around the clusters so that they are less exposed to sunlight, thereby preserving the freshness of the grapes.
- The ripening process is closely monitored because the weather can be hot in late August, causing a rapid increase in the sugar content of the berries.
- The grapes from these plots are harvested only in the morning to ensure that the grapes arrive at the winery as fresh as possible.
Winemaking and Aging
- After passing through the sorting table, the berries are separated from the stems and fall into the press by gravity. The juice flows out gradually and is tasted regularly.
- After clarification, fermentation begins under very precise temperature control. It will last two to three weeks.
- White wines are aged exclusively in tanks for a few months, as bottling takes place in February–March of the year following the harvest so that the new vintage is available as early as spring.
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