The Viognier cuvée is handled in a manner similar to that of the Sauvignon Blanc: early morning harvest to take advantage of the cool morning hours, fermentation and élevage in tank, contact with the fine lees and some batonnage; bottling takes place during the spring season following harvest. The Viognier yields are in the neighborhood of 50 hectoliters per hectare.
The Château Massiac has a long history that dates back to the Roman Empire when this area was colonized by the Romans using the nearby Mediterranean port (30 kilometers) of Narbonne as an access point. In the 17th Century, two brothers from Massiac in the Auvergne region traversed the area in service to the King of Spain and eventually settled at this spot situated almost precisely halfway between the clock towers of the villages of Azille and Rieux Minervois. During the French Revolution, the “chateau” was burned to the ground.
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