The very ripe Riesling grapes that make up this cuvée are de-stemmed and macerated for 5 days. They are then directly pressed and placed in vats for a long aging of 18 months on lees. Dry and salty wine with a good length in the mouth. Ideal on all seafood but flexible with a huge range of cuisines. This wine is textured with layers of complexity; puff pastry, baked apples, pear curd and confit'd fennel. The lot underpinned by mineral salt & front to back acidity. Added weight and grip from prolonged skin-contact & more evident vegetal bitters.
|Maker||Estelle & Cyrille Bongiraud|