Vin de Pays d’Oc
Soil: Clay-and limestone (sauvignon), schist (piquepoul)
Grape variety: Sauvignon 61 %, Piquepoul 39 %
Harvest: By hand, in small crates, with sorting
Harvest dates: August 27 and 31
Vinification: Slow pressing – Settling - Fermentation in 1-wine barrels (50 %) and 2-wine barrels (50 %)
Maturing: In barrels on the lees, with stirring
Alcohol content: 13,5 % vol.
Packaging: 75 cl Bordeaux bottles
This wine reveals complex, mellow aromas that include violets, acidulous fruit, white peaches and hints of smoke.
Initially fleshy on the palate, combined with a considerable freshness to give the wine a richness and pleasing length in which the floral notes persist.
This wine’s richness means that it may be served with a variety of dishes: fish, of course, particularly served with a sauce, but also white meat and cheese. It also goes well with dishes for which a red wine may not be suitable, such as those containing curry, ginger, preserved lemons and very strong spices. For example: roast pork with fennel and preserved lemons.
This wine is best served between 10 and 12 °C, and will benefit from aeration in its youth.