AOC Gaillac ancestrale Brut method

Technical information

Grape varieties

60% Loin de l'Oeil, 40% Mauzac 20% Sauvignon

Age of the vines

40 to 80 years for the Mauzac, 25 years for the other two

Yield

40 hl per hectare

Harvesting

The harvest is carried out manually in crates to avoid compacting the grapes as much as possible. The main priority remains quality.

Vinification

The traditional method is made in the same way as champagne. In the past, we called this product the "méthode champenoise".
We start with a still wine (dry white) that we bottle, adding yeast and sugar.
For 9 months, the legally required period, the yeasts will start a second fermentation which will give us the bubbles: this is the prise de mousse.
Disgorging will remove the dead yeast in the neck of the bottle.
Then, depending on the desired final product (extra dry, brut, demi-sec), the expedition liqueur is added to measure the final product.

Tasting

Visual

Pale yellow colour. Clear and bright. Long and fine bubbles.

Olfactory

Pleasant and fine nose. The aromas are of white flowers and white-fleshed fruit.

Taste

Clear and pleasant opening. The bubbles are all in finesse. A fresh finish.

Ageing

The bubbles may be kept for 2 years.

Food and wine pairing

This wine is very pleasant as an aperitif or with a mandarin liqueur. It goes well with desserts that are quite sweet.
It can also accompany an entire meal, for lovers of bubbles!