Sourced from vineyards in Gascony. The cooler climate here is perfect for these indigenous grapes. The vines are around 40 years old, planted at 4000 vines per hectare and cane pruned. Calcareous clay soils.
The grapes are machine harvested at night to protect from oxidation and directly pressed with a pneumatic press. We rack the juice to get only the clean juice to launch the fermentation which takes place at around 16°C. When the fermentation is completed, it stays on the fine lees for a couple of months to add texture and complexity.
Dry, fresh white packed with citrus and some tropical aromas. Lemon, green apple and a hint of passion fruit on the palate. Balanced by refreshing acidity and a lovely zesty finish.
Delicious chilled as an aperitif or with any seafood, chicken caesar salad or asparagus risotto.