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Oak give a subtle, almost creamy, vanilla topping to the grape aroma and an extra dimension of delicate spiciness to the taste; at the same time it adds a fine grained, racy definition to the texture. Tasting of honeyed, peachy fruit.
The must is sedimented, then fermented in new oak casks that maintain the cool temperature of the cellar. Stirred on lees during ten months before bottling which adds a creamy complexity to the wine.
The wine takes one year to begin showing its potential and evolves fully over a much longer period of time. An extremely powerful, complex and long lived wine.
Ideal with most crustaceans-lobsters, gray fish, scallops, baked or steamed fish, fresh salmon or turbot served with a rich sauce. Finally caviar calls particularly for this distinguished wine. To be served chilled at 10-12°C.
|Dimensions||4.5 × 4.5 × 14.75 in|