VINIFICATION : The grapes are put in the pneumatic press without crushing, and the pressing is long and smooth in order to preserve the purity of the aromas. Wild-yeast fermentation during 4 months in our old oak casks, then aged 6 more months on the fine lees. Estate bottled.
WHEN TO DRINK IT? To reveal its full complexity, this wine would need 7 to 15 years aging. For the fans of very complex wines, don’t hesitate to keep it way more than this!
TASTING NOTES : Rich and complex on the nose, with notes of rose, ginger, mint and dried herbs. The mouth is rich, mellow with some aromas of raisins and figs. Great length, the granitic soil give an incredible freshness for such a dense wine!
PAIRING : It will pair very well with the lighter desserts based on fruits. Its delicate structure will bring some elegance to a foie gras with figs, or will balance the strength of a strong cheese or dark grand cru chocolate.
It can easily be enjoyed for itself….
HOW TO SERVE IT : At 10°C. Better when opened an hour before pouring. There can be some natural CO2, please decant if too much. Some lees in the bottles do not affect the quality of the wine.