IGP Pays d’Oc

Vintage : 2017

Alcohol per Volume: 12%

Total Acidity: 3.2 g/l

Residual Sugar: < 2

Yields: 40hl/H

Blend: Grenache 60% - Chardonnay 40%

Winemaker: Claude Serra

The Grenache and the Chardonnay are cultivated by the Étang de Thau.

Vinification

Harvested early morning so that grapes are at low temperature. Light skin maceration (4 hours), pneumatic pressure, light racking of the must. Fermentation under temperature control (18°C). Maturing in stainless steel tank in order to keep the freshness. 

Tasting notes

Pale yellow robe with straw yellow nuances. Brilliant and limpid colour. The nose is fresh with notes of citrus fruits such as grapefruit and lime and liquorice. Round and fresh on the palate. Spicy flavours with floral and mineral notes.

Food pairing

Great on its own or to be served with salads and fish.

IGP Pays d’Oc

Vintage: 2017

Alcohol per Volume: 12%

Total Acidity: 3.3

Residual Sugar: < 2 g/l

Yields: 42 hl/H

Blend: Grenache 50% - Cinsault 50%

Winemaker: Claude Serra

Vineyards are located by the Étang de Thau on sandy soils with pebbly screes.

Vinification

Thinning out of the leaves during maturation of the grapes on the vine.

This rosé is obtained by “saignée” after a maceration of 8 to 12 hours. Sedimentation and fermentation at low temperature. At the end of the alcoholic fermentation, the wine is racked off and goes through a light filtration prior to bottling. 

Tasting notes

Pale colour with rubis tints. Elegant nose of wild red berries complemented by notes of Mediterranean flowers. Round and soft on the palate this wine has a perfect balance between the rich aromas of fruits and a fresh acidity which gives a long lasting finish.

Food pairing

Drink cold in order for the wine to express its fruity flavours. Ideal as an aperitif but equally good with nibbles, grilled chicken, salmon and salads.

IGP Pays d’Oc

Vintage: 2017

Alcohol per Volume:12.5%

Total Acidity: 3.8

Residual Sugar: < 3g

Yields: 40 Hl

Total Production: 8000 bottles

The Vines of Grenache and Merlot are cultivated just outside Montpellier.

Vinification

Royat cordon training, thinning out of the leaves during the maturation. De-stemming, traditional vinification with a two-week fermentation on skins. Pneumatic pressing, maturing in stainless steel tank after light fining.

Tasting notes

Garnet-red colour with purple-blue tint. Dominance is on cherry, redcurrant and plum notes. The mouth offers a nice freshness with a long lasting finish.

Food pairing

This is a pleasant wine to drink on its own or with roasted meats and cheese.