IGP Côtes Catalanes
The vines are trellised and the grapes are harvested at optimum
maturity in order to express a maximum of fruit, while maintaining
a beautiful freshness.
The grapes are pressed after a skin maceration of 4 to 5 hours. After cooling, the juices remain in static settling for 48 hours, then are cleared to be fermented at 14°C, a portion in stainless stell vat and a portion in oak barrels. Once the vinification is completed, the two parts are assembled ( 30% vinified in barrels).
Bottling is carried out quickly, always with the aim of optimizing the freshness of the product.
Notes of citrus and white fruits
The palate presents a good balance between freshness, minerality and volume. Brioche notes are brought by the wood fermentation.
- Residual sugars : 1,8 g/L
- Alcohol : 13 % vol
- Total Acidity : 4,26 g/L
- pH : 3,47