Soil: Chalky & Clay-like located at Vouvray.
– Harvested One week after the “Sec” (by the end of september) from a specific Plot named “La Monaco”
– Slow pressing at low pressure
– Must selection during pressing phase
– Fermentation in tanks with temperature control (17°-18° Celcius) during one month. We stop the fermentation in order to keep the best balance between the acidity and the residual sugar.
– Maturing: Three months with fining and regular racking
– Pale yellow with green tints
– Rich and fresh Nose of citrus and white flowers aromas.
– Soft and round in the mouth, on the sweet side, the nice acidity gives almost a dry finish.
– Aromas of ripe white fruits : apricot and green apple.
Recommended for: Pre-dinner drink or afternoon wine, dry sausages or ham, fish or white meat with cream sauce, oriental spicy dishes, goat cheese, fruit tart.