Wine from “contact with the skins”, “orange” wine. Fermented with natural yeasts on their skins in a conical concrete tank. In contact with the skins for 50 days. Aging in a large 1500L oak foudre for six months. Bottled without filtration.
On the nose
Aromas of tangerine, apricot jam, icing sugar.
On the palate
Yellow plums and a touch of muscatel grapes. Good passage through the mouth. Dry but slightly astringent finish.
Pairing
Grilled prawns, seafood paella, "bouillabaisse" or goat cheese and spinach dishes.
Wine from “contact with the skins”, “orange” wine. Fermented with natural yeasts on their skins in a conical concrete tank. In contact with the skins for 50 days. Aging in a large 1500L oak foudre for six months. Bottled without filtration.