SAUMUR Blanc Jérome Choblet's Signature

Vinification : Mechanical harvest in the morning at maturity. Perfect sanitary state. Pneumatic pressing and clarification of musts at low temperature + pectolytic enzyme. Rapid fermentation with active yeast. Temperature control at 18°C during the first two thirds of the alcoholic fermentation and continuous controlled O2 supply for a perfect expression of the aromatic potential. Light racking at the end of the alcoholic fermentation then maturing on lees for 6 to 12 months in underground tanks at 15°C. Tasting Notes: Nice white gold color, with an intense and fresh bouquet that evokes white pulp fruits. Supple, and well balanced by a great vivacity, a pure pleasure! Food pairing: Shellfish, grilled fish, chicken in cream sauce or grilled chicken, frog legs in parsley sauce, mussels in cream sauce, fish bread, smoked or grilled salmon, fish fillets in foil.