Description
Vinification: The fermentation of the grapes for this Pinot
Blanc is initially carried out with their skins and at a low
temperature (never exceeding 20°C), in concrete eggs,
using only native yeasts and without the addition of
sulfur dioxide. After two or three days of maceration, the
grapes are pressed in a vertical press to obtain a must
rich in aromas and flavors. Separated from the solids, the
must undergoes its fermentation process in the same
way as traditional white wines. Afterwards, the wine is
aged for 10 months in the same concrete tanks in which
it was vinified. It is bottled without filtration.
Tasting Notes:
Appearance: Bright pale yellow color, with small bubbles
and great clarity for an unfiltered wine.
Nose: Initially a bit closed, but when the wine opens up, it
delivers attractive aromas of peaches and apricots with
some floral and herbaceous notes, reminiscent of rue.
Palate: It offers a tingling sensation that matches the
initial bubbles. Full-bodied, it presents mineral and citrus
notes, as well as a fruity expression of white peaches.
Some herbal hints extend into its tremendously
structured, almost tannic finish, making it an ideal wine to
pair with dishes with gently spiced sauces.
Technical Information:
Alcohol: 13.6%
pH: 3.49
Total Sulfur Dioxide: 0.035 g/l
