Soil: Chalky & Clay-like located at Vouvray.
– Harvested mid september with a good maturity
– Slow pressing at low pressure
– Must selection during the pressing phase
– Fermentation in tanks with temperature control (17°-18° Celcius) during one month. We stop the fermentation depending on the tasting, when the balance between the acidity and the sugar is perfect.
– Maturing: 3 months on the lees, with fining and regular racking to give some body to the wine.
– Pale yellow with green tints
– Fresh Nose with white flowers and green apple aromas.
– Crisp, clean and fresh, this wine has a good body a long finish with a beautiful aftertaste.
– Good to drink now and for the next 3 to 5 years
Food Pairing: Seafood, grilled fish and BBQ, asiatic food/oriental dishes