Expressive nose of red fruits, raspberry, dark cherry
A mix of fruitiness and freshness (as typically found in rosé wines), a gorgeous and persistent crunchy taste structure (as also found in light red wines).
➢ Alluvial origin soil composed of clayey surface and white graves subsoil.
➢ Short maceration (24 to 48 hours) which is the main characteristic of a clairet’s typicity. It gives the colour and fruity structure to the wine.
➢ Delicate pressing
➢ Low temperature fermentation at 18 °C to raise its fruitiness. It last 20 days
➢ One part of the production does malolactic fermentation which will decrease acidity and gives rich structure.
➢ The other part will remain chilled at a low temperature to prevent it from fermenting and therefor keeps its nice delicate aroma.
➢ Aging on fines lees for about 4 months develops its delicate and natural taste.
➢ Batch blending will occur after quality control tastings
➢ Cold treatment to stabilize the wine, followed by an early bottling at the beginning of February to preserve all its fruitiness.
➢ Ideal: tapas, barbecues, salads, melon
➢ Harmonious: white meats, poultry, dishes with green peppers and/orchorizo, Mediterranean or Asian gastronomy.
➢ Surprising: pan-fried foie gras with mango, osso bucco….