Vintage 2020 :

2020 has been turned into a mayhem with the Covid 19 crisis, but meanwhile, vine cultivation was doing great. We had a great harvest, caused by a mild and temperate Spring, which helped our vines resisting both the drought and the high summer temperatures without any maturity delay. Though we had to wait the end of the season for them to mature perfectly, the sunny weather allowed us to do so. Though, we had to be patient before harvesting them to their full maturity, the sunny days off-season helped us waiting for the right moment.
This year’s white wines are elegant and fresh, carried by a nice structure. The wine’s fatness is developed all along the vinification.

Winemaking:

The grapes are picked fresh, early in the morning to be pressed at the right temperature, between 8 and 14 Celsius degrees, and to avoid any premature oxidation of their juices. This way keep the individual character of each variety. Grapes are then placed in a pneumatic press which carefully preserves them from excessive crushing. The so-called ‘must’ passes into stainless steel tanks which are temperature controlled, then it is racked. This process eliminates any coarse particles which would suppress any delicate flavour.
We are now at the crucial stage where the alcoholic fermentation changes grape juice into the wine you will be able to taste today. The yeasts often continue their work for a fortnight, at temperatures between 12 and 16 Celsius degrees. Sustaining these temperatures allows the yeasts to work very slowly, to their full scope, and thereby the wines develop their maximum flavours – alchemy at work.
Unlike other white wines, we preserve the carbonic gas released during fermentation and then proceed to dissolve it into the wine, it’s the “pearl” of this typical wine.

Tasting notes:

Appearance: pale yellow with green reflection, a crown of drops is visible on the rim of the glass.
Aroma : White flowers notes, carried by a slightly lemony smell.
Taste: Lively and elegant with a nice fruity taste supported by the gas of the « pearl ».
Food pairing: In aperitif or with a platter of seafood. It is a fantastic with oyster and crab.
Can be keptup to 2 years.