Syrah-Viognier co-fermentation

Syrah-Viognier co-fermentation is the practice of fermenting a red and a white grape together in the same vat. A tradition of Cote-Rotie in the northern Rhone, it permits up to twenty percent Viognier co-planted with Syrah. The Viognier lends floral notes of violet and apricot, while its colourless compounds stabilise the wine's colour through co-pigmentation, yielding a deeper red and a softer, silkier texture.