Additional information
| Weight | 2 lbs |
|---|---|
| Winemaking: | A pneumatic press is used to extract the juice directly after de-stemming. The grape juice then undergoes a cold clarification. The clear grape juice is slowly fermented at low temperatures (maximum of 15°C) to preserve aromas for a period of 1 month. The malolactic fermentation is blocked to preserve freshness. The wine undergoes a short maturation on its fine lees. |
| The Soils: | Clay and limestone |
| Food Pairing: | The ideal companion to shell fish, light fish dishes and cheese, for example grilled scallops with lemongrass or a cheese soufflé. |
| Awards: | 2012 Grand Gold medal, Concours International de Lyon |
Reviews
There are no reviews yet.