CHAVIN AOP LANGUEDOC

• TASTING NOTES White flowers and white flesh fruits notes, with a touch of citrus on the nose. On the palate, a beautiful balance between acidity and sweetness. A lingering finish with a slight minerality. • WINE-MAKING & AGEING Grapes are harvested during the night to keep them cool and to preserve aromatic quality. Grapes are destemmed before a short maceration on skin in the press (one or two hours max) in order to extract aromatic precursors. Cold pre-settling to eliminate impurities and allows a maceration of the juice on fine lees during 4 to 5 days. After a cold static settling, the must is fermented at controled temperature around 17°C. Ageing in stainless steel tank where lees are put back in suspsension to get a full mouth.