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Enter in the websiteGros Manseng is a white grape variety typical of the south west. It is late ripening with small grapes. Its sugar potential and high acidity mean it can be made as a dry or sweet wine. Aromas vary depending on the level of ripeness in the grapes. It is initially characterised by citrus notes thanks to its ripeness, before developing jammy and exotic fruit touches.
Harvested after grape tasting, harvesting by machine (between 4 a.m. and 9 a.m.) to take advantage of the cool temperatures and limit oxidation phenomena. Winemaking: maceration on the skins (8-12 hours), pneumatic pressing and cold stabilisation at 8°C for a week. Fermentation at 16-18°C with yeast revealing the typical nature of Sauvignon Blanc and Gros Manseng. Maturation on fine lees for several months before blending. The wine is kept away from oxygen throughout the winemaking process.
A pale, bright yellow colour with some touches of grey. Rich and intense on the nose thanks to the combination of yellow peach, mango and acacia aromas from Gros Manseng and citrus and white flower notes from Sauvignon. Elegant on the palate with beautiful balance between the soft attack with its yellow fruit and pineapple, and the elegant finish.
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