Grape: Mauzac Rose.
Vineyard: 40+ years old vines on clay and limestone. Estate-owned, organic-certified, farmed by the Plageoles family.
Making of: Méthode Gaillacoise, ie. the oldest sparkling-wine-production method, also known as “rurale”, “artisanale” or pet-nat. Direct pressing, followed by overnight débourbage. Native yeast fermentation. When the wine reaches 30g of residual sugar, it is filtered to stop the alcoholic fermentation and bottled; the prise de mouse (creation of the bubbles in the bottle) takes about 3 months. Zero dosage added.
Tasting Note: Straw yellow and is somewhat cloudy in the glass with ultra-fine bubbles. A supple citrus and yellow apple (almost cider-like) scents dominate the nose. This creamy and concentrated gem is savory with white fruits, with just a suggestion of citrus sweetness. A note of marzipan and vibrant acidity dovetail beautifully on the elegant finish.
Pairing: Before dinner with paté or aged meats and light cheeses. Also works beautifully with river fish, grilled shrimp, smoky curries, pork loin and herb encrusted roast chicken or simply by itself.
Vineyard: 40+ years old vines on clay and limestone. Estate-owned, organic-certified, farmed by the Plageoles family.
Making of: Méthode Gaillacoise, ie. the oldest sparkling-wine-production method, also known as “rurale”, “artisanale” or pet-nat. Direct pressing, followed by overnight débourbage. Native yeast fermentation. When the wine reaches 30g of residual sugar, it is filtered to stop the alcoholic fermentation and bottled; the prise de mouse (creation of the bubbles in the bottle) takes about 3 months. Zero dosage added.
Tasting Note: Straw yellow and is somewhat cloudy in the glass with ultra-fine bubbles. A supple citrus and yellow apple (almost cider-like) scents dominate the nose. This creamy and concentrated gem is savory with white fruits, with just a suggestion of citrus sweetness. A note of marzipan and vibrant acidity dovetail beautifully on the elegant finish.
Pairing: Before dinner with paté or aged meats and light cheeses. Also works beautifully with river fish, grilled shrimp, smoky curries, pork loin and herb encrusted roast chicken or simply by itself.
