Lively floral aromas, very mineral, rich, ample wine. Beautiful liveliness, great aging potential.
When drunk young, this wine goes well with aromatic, fruity dishes: asparagus, raw fish, shellfish.
After two years in the bottle, it is recommended to let it age for 3 years to discover its terroir aromas.
It was also in the 1980s that I developed the Savagnin ouillé that I called "naturé".
Natural wines are among the great white wines and have very interesting aging potential.
Naturé is the name used by the ancients to designate the Savagnin grape variety.
Pressing, settling and fermentation in vats with temperature control below 25°C, aging in oak tuns on lees. Regular topping up unlike the classic vinification of savagnin under a veil of yeast. Bottled immediately after malolactic.
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