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The wine has a bright greenish-yellow color of good intensity. The nose is delicate, with a wide range of fruits ranging from citrus to tropical fruits such as pineapple, mango and peach with delicate mineral notes. Notes of vanilla and toasted bread add elegance and complexity. On the palate it presents a sweet and concentrated start of a good balance with a fresh and persistent finish.
This wine comes from two lots with different soils. A plot is more on the west side where the ground is very stony. Another part of a plot with sandy loam soils of 80cm deep and a part of loose stones. The wine is fermented separately in barrels. The harvest is done manually in late February, early March. 30% of the volume has had a light peel contact during pressing. After this it is fermented in barrels where the wine stays for 3 months. The remaining 70% is pressed as a whole bunch. The must performs a cold maceration in stainless steel tanks for 10 days at a temperature below 3 ° C. The fermentation is done by selected yeast at controlled temperatures (15-17 ° C) for 25 days.
|Production||Conversion to Organic|
|Match with||Sole a la meuniere, Monkfish, Sea wolf, Turkey but also delicious with, for example, Spanish pattas bravas.|
|Profile||Delicate, citrus fruits to tropical fruits and mineral notes. Notes of vanilla and toasted bread add elegance and complexity.|