AOC Bergerac Sec (dry white)
Hot clayey-limestone soils on Marl from the Monbazillac area. A southern-exposed 1 hectare plot on a slight hill.
All grapes are destalked before being left to macerate for 72 hours. A natural clarification occurs through cooling. The fermentation takes place in 27HL foudres (large oak vats). Filtration is minimal.
Aged for 11 months with stirring of the lees in foudres
Complex aromas of pomelo, citrus fruits alongside smoked & mineral notes. The mouth is intense with a touch of fresh fruits, with a rich body, a full-on freshness and a mineral & long-lasting finish.
Food and wine combinations
Grown on a Truffle Oak terroir, this wine pairs naturally with all truffle dishes. My favourite recipe: slice some scallops thinly. Macerate them for at least an hour in truffle oil with Guérande Salt and grate on a fresh truffle just before serving.