Production
Grapes are all organic, harvesting is by hand, fermentation begins using only the native grape yeasts and sulphite additions are minimal. Cold skin soaking before pressing, then fermentation at low temperatures on the lees with Colombard in ceramic amphoras and the Sémillon in 400 and 500 litre oak barrels. The oak barrels they use are over 7 years old and then get a further lease of life when they are later used to age their red wines.
Tasting notes
Incredibly concentrated, Semillon led, gastonomic wine (as the name suggests!) Rich and savoury with cooked apple and the lift of acidity provided by the 30% Colombard. This complex and wild wine (in a good sense!) has bright acidity throughout, giving it a lovely finish.
Food match
A perfect combination with white meat or fish in sauce.
