About the wine
| Country | |
|---|---|
| Region | |
| Wine type | |
| Style | |
| Grape | |
| Alcohol | |
| Bottle size | |
| Other information |
Description
Light pressing with pneumatic press. Cold settling, without enzymes. Alcoholic fermentation occurs thanks to THE NATURAL YEASTS, present on grapes skin (pruine), in inox tank in low temperature (18° - 20° C) The Wine maturation is made on lees with batonnage, during 6 to 8 months without any excessive sulphiting. The clarification is made has base of Clay. The Wine will be slightly filtered just before the bottling.
Tasting note
Vintage « Grand’Chaille » will be appreciate in accompaniment of a poele of scamps or a turbot with mustard zabaglione.
