Clairette de Die bio "méthode ancestrale" 2019
Vallée du Rhône - Clairette de Die
well-balanced showing both complexity and lightness, lovely aromatic persistence with notes of linden or verbena
Recommended food pairing: fresh peach, mascarpone and rosemary tart. Serving temperature: 7-9°C. Ageing potential: 2-3 years.
The vineyard in one of the highest in France. It culminates at 700 metres altitude and has clay-limestone soil.
Direct pressing of whole bunches followed by clarification. The must is cooled to a very low temperature in refrigerated stainless-steel vats. A first fermentation takes place in vat thanks to the action of the native yeasts. The half-fermented juice (4-5° alcohol) is bottled without any addition of “tirage” liqueur. Left in a refrigerated cellar for 6 to 12 months, the residual sugar and the yeasts naturally contained in the grapes will bring on the second fermentation. Under the effect of the pressure, this fermentation in bottle stops naturally before all the grape’s sugars have run out. For the disgorging (after the end of the second fermentation), the bottles are decanted into vats to prevent any deposit (yeast) through cold filtration. The bottles are then filled a second time without any addition of “expedition liqueur”.