Description
Grape Varieties: 100% Mauzac
Soil: Slopes and clay-limestone plateau
Location: Cestayrols, lot behind the winery.
Grape Harvest: Hand-Picked
Yield: 50 hl/ha
Wine Production
The grapes are harvested in perforated crates, which keep the clusters intact until they enter the press, thereby preventing any oxidation. A slow pneumatic pressing cycle allows us to select the highest-quality juice possible. We then proceed with settling at 16 degrees to remove coarse particles. Alcoholic and malolactic fermentation take place one after the other, driven by endogenous yeasts and bacteria. At this stage, we have a dry, stable base wine that, after a few months in the winter cold, is ready for the second fermentation. We begin with a minimum of 9 months of aging on lees, which is mandatory under the Gaillac AOP specifications. This allows us to develop interesting fermentation-derived aromas. Once this aging is complete, the bottles are disgorged—that is, the lees are removed. The volume lost is replaced with the same base wine, allowing us to produce a zero-dosage sparkling wine with no residual sugar.
