The story goes...

Our range of varietal wines capture the heart and soul of the magnificent diversity of “terroirs” present throughout the Languedoc. We use both tradition and innovation to express the true essence of the grape varietal.



Grape Variety


Tasting notes

Straw-yellow colour with silver highlights.

Vegan wine

Vegan friendly wine

Press and Awards

The Buyer (JK) “(...)Made in a fresh rather than rounded style and showing lots of apricot and peach on a dry, firm palate. Good firm structure and balanced acidity.” Collection Viognier 2021
15.5 - Jancis Robinson (TC) "Clear nose, like the clean notes of a flute. Fresh and well-balanced, with all the varietal correctness you could possibly ask for from 100% Viognier from Languedoc: ripe peach, almond, bay leaf. Very well-proportioned in terms of fruit, acidity and alcohol - not easy to achieve with Viognier.(...)" Collection Viognier 2020
91/100 - Decanter (FB) “Textbook Viognier character from innovative Languedoc producer Gayda - Unusual in a basic varietal range. Apricot, peach, a touch of mango muskiness, perfumed and balanced with a surprisingly long finish. Well priced and widely available. Just the wine you need with a Friday night Korma.” Collection Viognier 2019

Tasting notes

Straw-yellow colour with silver highlights. An innovative Viognier, the first impression on the nose is of dominant fennel aromas then, with a pleasing complexity and intensity, fresh apricot and bergamot appear. Finally, the nose expresses aromas of quince and beeswax. The palate is surprising for a Viognier from the Languedoc. Fresh and intense, it offers notes of acacia, lime but also citrus peel and a slight bitter almond on the finish.

Vinification process

Cold soak for the schist vineyards for 48 hours in vat prior to pressing - Pneumatic press - Cold settling - Fermentation in vat between 12°C to 18°C.


Minervois (Limestone)


6 months on fine lees before blending and bottling.

Further information

  • Alcohol : 13.5 %
  • Total acidity H2SO4 : 3.44 g/L
  • pH : 3.43
  • Residual sugar : 0.59 g/L