Peppery pear notes signal freshness and ease on a cushioned palate that is softer than you might expect.
Soil :
Gravel, sand and south-facing clay and limestone land.
Vinification :
The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips.
The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas.
Wine-tasting:
Color: apple yellow.
Nose: apricot, brioche and a little touch of lemon juice.
Taste: pleasant acidity, apricot, honeysuckle, mineral, then a nice long finish with mineral notes.
Use: good match with white meat and just for fun ...
Drink now, for fun,
Aging potential: : 5 years with a first optimum: end 2019.
This wine is young, it is salivating. Beautiful Wine with immediate pleasure and conviviality.
Wine Enthusiast magazine 87/100
Peppery pear notes signal freshness and ease on a cushioned palate that is softer than you might expect.
When & with what:
Pleasant, jolly, and not in the least hard or heavy, the ideal wine for vegetarian food, warm asparagus or shellfish in cream, or any tasty starters, and indeed for a delicious käsekuchen. T: 9°C.
Excellent with seafood, light-flavored meats, light-medium sauces and
mild-flavored cheese choices.
Scale perception of sweetness and acidity :
This scale is subjective, it depends on your perception of sugar and acidity. Each one sweetens its coffee differently, each one will have another perception of sweetness and acidity .The sugar perception is very personal.Our engagement by this scale is the result of the perception of sugar by a tasting. These indications are given for one period from three years. After this time, the perception of the sugar can evolve/move.
Position 3/10: Riesling with a little fatness, pinot blanc and muscat.
