Vinification
:
Hand picked harvest in small crates, sorting of grapes as soon
as they reach the cellar. Direct pressing. Cold settling of the
juice. Fermentation in new oak. Slow fermentation between 16 and
20°C. Malolactic fermentation according to the nature of the vintage.
Maturing : In barrels for
a minimum of 6 months on fine lees with stirring following by
3 months in vats.
Tasting
notes :
A nose evoking ripe white fruit mixed with vanilla and white flowers.
Silky palate. Elegant with pears and pineapples in the background.
Ageing
:
Needs to be consumed within 4 to 5 years depending upon the vintage.
Food
pairing :
Cistus can be appreciated as an aperitif, with fish dishes, salmon,
Saint Jacques shellfish, and goat's cheese.
