La Brise

Calcareous clay soil facing the sea on the eastern slope of the Massif de La Clape.
MAIN GRAPES:
Bourboulenc
Roussanne
Rolle
WINEMAKING:
Pneumatic pressing in whole clusters, selection of juices from presses. Maceration on lees for 72 hours,
thermoregulated alcoholic fermentation.
AGEING:
In vats on fine lees for 4 months.
TASTING:
Brilliant color. The nose combines aromas of exotic fruits, mangos, white peaches with notes of fresh almonds. Thelively mouth is powerful and generous. A mineral note accentuates its complexity.
FOOD AND WINE PAIRING:
Ideal companion to a Mediterranean tuna tartare.
To drink within 3 years.
To serve between 8° and 10°.