Souffle de Solaure Clairette de Die bio "Méthode ancestrale" 2022
Rhône Valley - Clairette de Die
Dégustation
Oeil :
Bright with elegant bubbles.
Nez :
Coriander seeds, citrus fruit, fresh grass and mango.
Bouche :
Well-balanced showing both complexity and lightness, lovely aromatic persistence with notes of fresh muscat and verbena.
Les conseils du Sommelier : To pair with crayfish snack with basilic and olive oil, walnut tart, peach and apricot sorbet.
Serving temperature between 7° and 9°C.
Serving temperature between 7° and 9°C.
Cépage(s) :
90% Muscat petit grain, 10% Clairette.
Vendanges :
Manual harvesting.
Sol :
The vineyard is one of the highest in France. It culminates at 700m altitude and has a clay-limestone soil.
Vinification :
Direct pressing of whole bunches followed by clarification.
Before fermentation, 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 of the second fermentation.
Under the effect of the pressure, this fermentation in bottle stops naturally before all the grape's sugars have run out.
The bottles are decanted into vats to prevent any deposit (yeasts) throught cold filtration, it's disgorgement.
The bottles are then filled a last time without any addition of "expeditio liqueur".
Before fermentation, 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 of the second fermentation.
Under the effect of the pressure, this fermentation in bottle stops naturally before all the grape's sugars have run out.
The bottles are decanted into vats to prevent any deposit (yeasts) throught cold filtration, it's disgorgement.
The bottles are then filled a last time without any addition of "expeditio liqueur".
Degré d’alcool :
8
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