Description
Appellation: AOC Gaillac
Grape varieties: 60% Mauzac, 15% Loin de l’œil, 15% Colombard, 10% Sauvignon.
Soil: Clay-limestone hillsides and plateau
Grape Harvest: Hand-Picked
Yield: 45 hl/ha
Wine Production :
The grapes were hand-harvested with the aim of preserving the fruit’s appealing natural acidity rather than waiting for full phenolic ripeness. The final blend showcases the distinct varietal character of each grape variety.
The destemmed grapes are passed through a pneumatic press for gentle juice extraction. The must is kept at around 16°C for two days in temperature-controlled stainless steel tanks. After racking off the clear portion, the temperature is allowed to rise to encourage the start of fermentation. Once alcoholic fermentation is complete, the wine is racked off along with all its fine lees, which are regularly stirred back into suspension until January; malolactic fermentation takes place during this period. In the months that follow, the wine is exposed to cold temperatures to achieve the stability required for bottling.
