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 HARVESTINGThis occurs between 28 August and 10 September each year. Harvesting is done by hand, juice from the first pressing is carefully selected. The must is cooled to 9°/10°C, and the clear wine racked 48 hours later. VINIFICATIONTemperature and density are carefully controlled until fermentation is complete. When the density reaches 1058/1059, 10% pure alcohol (neutral alcohol at 96°) is added to stop fermentation (the equivalent of chemical sterilisation of the must).
VINEYARDS and YIELDAt the foot of the Gardiole hills dominating Frontignan, in all pervasive argillaceous limestone, ideal for quality wine, this is the oldest vines, with 40 year old, on the Domain.
ORGANOLEPTIC QUALITIES and SUGGESTIONSA bouquet of citrus and passion fruit with an initial light, fresh sensation that dissolves on the palate. This counterbalances the strong, almost creamy, liqueur-like flavour. It is followed by flavours of pears, white peaches, pineapples, lemons, and grapes. A long, powerful, but very fresh finish. Serve at 9° to 10°C. Excellent as an apéritif, magnificent with foie gras, it goes perfectly with chocolate desserts, pastries, and ice-cream; interesting, if unusual, with Roquefort. |
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