Cuvée Jeanne White 2019
Vinification
70 % Rolle, 20 % Semillon, 10 % Ugni White, pellicular maceration and low temperature fermentation (16 degrees), malolactic fermentation is blocked.
Tasting
Appearance : Hints of opalescent water green on
light straw.
Nose: A fireworks display of floral, grapefruit and eglantine flavours.
Palate: Lemony pear, white peach, a bouquet of flavours
that is full of vivacity, persistent to the palate.
Food and wine pairing
An enchanting wine which, when aged 3-4 years, pairs well with a fine cuisine of grilled fish, seafood and fish dishes with cream. Also to be drunk with mountain dishes such as fondues and raclettes, not to mention as a Mediterranean aperitif with tapas of olive tapenade and eggplant caviar.
Method of cultivation
Grown on a clay-alluvium soil in the wine fields and shale-clay soil on the hillsides, we employ sustainable agricultural techniques with disbudding, bunch selection and green harvesting in July, with manual harvesting in crates.
Top of the range technical equipment: thermo-regulated concrete and stainless steel fermenting room, Selector stainless steel autofermenter equipped with a micro-oxygenation system that combines tradition and modernity.
70 % Rolle, 20 % Semillon, 10 % Ugni White, pellicular maceration and low temperature fermentation (16 degrees), malolactic fermentation is blocked.
Tasting
Appearance : Hints of opalescent water green on
light straw.
Nose: A fireworks display of floral, grapefruit and eglantine flavours.
Palate: Lemony pear, white peach, a bouquet of flavours
that is full of vivacity, persistent to the palate.
Food and wine pairing
An enchanting wine which, when aged 3-4 years, pairs well with a fine cuisine of grilled fish, seafood and fish dishes with cream. Also to be drunk with mountain dishes such as fondues and raclettes, not to mention as a Mediterranean aperitif with tapas of olive tapenade and eggplant caviar.
Method of cultivation
Grown on a clay-alluvium soil in the wine fields and shale-clay soil on the hillsides, we employ sustainable agricultural techniques with disbudding, bunch selection and green harvesting in July, with manual harvesting in crates.
Top of the range technical equipment: thermo-regulated concrete and stainless steel fermenting room, Selector stainless steel autofermenter equipped with a micro-oxygenation system that combines tradition and modernity.
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