AOC Gaillac ancestral Dry method

Technical information

Grape varieties

100% Mauzac

Age of the vines

between 40 and 80 years

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 focus remains on quality.

Vinification

The Gaillacoise method, unlike champagne, is made in a natural way, without the addition of sugar (to achieve the setting of the foam), and without the addition of expedition liquor (which makes it possible to measure out brut or demi-sec). It is only the sugar in the grapes which, throughout the process, will ensure the first fermentation, the setting of the foam and the residual sugar contained in the Gaillacoise method.

Tasting

Visual

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

Olfactory

Very pleasant and aromatic nose. The aromas are dominated by apple and pear.

Taste

Pleasant opening. The apple and pear notes are present, and the finish is fresh. The fine bubbles leave a sensation of softness, like in the greatest champagnes, with some extra originality...

Ageing

The bubbles may be kept for 2 to 3 years.

Food and wine pairing

This wine goes very well with desserts, especially with all fruit tarts. It can also be served as an aperitif.
It deserves to be known!

A little bit of story...

This wine made the reputation of Gaillac wines at the beginning of the century. It is a very old method, present long before the discovery of Dom Pérignon. The writings of the commission of antiquities of the city of Castres (city of the Tarn) concluded by saying "we do not attribute the invention of the white wine (sparkling) to Dom Pérignon, during the period 1668-1695, but well before the year 1591, since the rustic house of this time already mentions it".