copy of Dry white wine Cuvée Clémence

€9.60
VAT included

Pale yellow colour, clear and bright. An intense nose with aromas of white flesh fruits such as pear and toasted notes. A frank attack, a good length in the mouth and a good aromatic persistence. A wine with a nice roundness and a lot of fat in the mouth.

Can be kept for 4 to 5 years.

Serve at 12°C with fish, white meat, poultry, cheese or simply as an aperitif.

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Technical information

Grape varieties
70% Mauzac - 30% Sauvignon
Age of the vines
20 years for the Sauvignon and between 40 and 80 years for the Mauzac
Yield
40hl per hectare
Harvesting
Only manual harvesting allows us to select the best bunches, some of which are partially or entirely removed. The priority remains quality, hence the need for impeccable raw materials: ripe grapes in perfect health.
Vinification
This product is neither chaptalised nor acidified. During the pressing, the first and last juices are discarded. Only the "heart" (the best juice) will be fermented in barrels. Then comes the period of maturation on the lees (fine deposit of dead yeast, bits of cellulose...) with numerous stirring of the lees.

Tasting

Visual
Pale yellow colour. Clear and bright.
Olfactory
Very intense, powerful and pleasant. Aromas of white fruits such as pear. Some toasted hazelnut notes as well as woody notes.
Taste
Clear opening. Some toasted notes mingle with the william pear aromas. A wine that lingers on the palate with a lot of fat, roundness and intensity.
Ageing
this wine can be kept for 5 to 7 years. Decant at least two hours before serving.
Food and wine pairing
This dry white wine from Gaillac goes well with fish in sauce, white meats and cheeses such as goat cheese, comté or cantal. It can also be served as an aperitif.
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Grape variety

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copy of Dry white wine Cuvée Clémence

Pale yellow colour, clear and bright. An intense nose with aromas of white flesh fruits such as pear and toasted notes. A frank attack, a good length in the mouth and a good aromatic persistence. A wine with a nice roundness and a lot of fat in the mouth.

Can be kept for 4 to 5 years.

Serve at 12°C with fish, white meat, poultry, cheese or simply as an aperitif.

Write your review