Domaine de Mayol Blanc

The wine-making process
Reception of the harvest at the coolest time of the night. Direct pressing, alcoholic fermentation at low temperature. Aged on lees for 3 months.

Tasting
The elegance of the white Grenache, the finesse of the Clairette, the strength of the Bourboulenc, the bouquet of the Roussanne characterise the white with notes of citrus fruit and a liveliness in the mouth, supported by mineral nuances and floral notes.

In its first year, one discovers fruit aromas, notes of green almond kernels and from the second year onwards new and original aromas develop such as honeyed aromas. The colour is as seductive as the nose and mouth.

Food and wine pairing
Because of its colour, aromas and taste, it goes perfectly with fish, tasty meats (capon and poularde with truffles) and cheeses.