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Description
60 % Gros Manseng and 40 % Camaralet, crushed and destemmed then macerated on skins for 12 hours before pressing. Cool-fermented in stainless steel and matured on lees for 5 months.
The nose expresses a fine and intense bouquet, with notes of citrus and exotic fruits coming from the Gros Manseng, along with hints of white pepper, cinnamon and fennel from the Camaralet. This aromatic register is amplified in the mouth, where there is lovely volume and texture, finishing long and refreshing with crisp acidity.
The nose expresses a fine and intense bouquet, with notes of citrus and exotic fruits coming from the Gros Manseng, along with hints of white pepper, cinnamon and fennel from the Camaralet. This aromatic register is amplified in the mouth, where there is lovely volume and texture, finishing long and refreshing with crisp acidity.
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