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Grapes come from eroded granite soil, which is East, South East facing. The crop is hand harvested. The whole bunches are pressed. Fermentation is performed in temperature controlled 17Deg C casks with natural yeasts. The wine is aged in 600 litre barrels for 8 months, and then for 2 months in vat. Colour golden yellow colour with green lights and brilliant. Nose fresh, with roasted notes, brioche and aromas of white fleshed fruit, fennel and honeysuckle. Palate fresh, suave and well balanced. The wine is rich with great persistency, and slightly roasted and aniseed aromas. Oven roasted or barbequed monkfish with a lemon and herb dressing.
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