- HVE3 certified
- > 14% Alcohol
- > Côtes du Rhône PDO
- > Quantity limited to 5,500 bottlesThe elegance and fullness of white Grenache at its best. Fermented and aged in French oak demi-muid for 6 months, this wine, with its light golden colour, is distinguished by its depth and complexity. Its gourmet aromas of frangipane and brioche, as well as its light petroleum notes, are enhanced by a subtle woodiness, a fine balance of volume and tension, and a round finish. Terrasse au Soleil is the perfect accompaniment to lightly spiced white meats and goes wonderfully with an aged Comté cheese.Fairly shallow sandy-loam alluvial soils on the boundary between the Mont Joli plateau and the plain; "Gourdon" and "Guffiage" localities; planted north-south; vines averaging 65 years old, gobelet pruned (6 spurs with two free eyes); target yield: 30 hl/ha; Planting density: 4,500 vines/ha; Old vines that have been stretched out on the ground over time and whose "free-standing" roots have developed from the trunk by "marcottage".Hand-picked at dawn when the temperature is coolest. Period varying from 27 August to 12 September, depending on the vintage. The grapes are harvested when phenolic maturity is reached, in order to extract the best possible quality from the skins.
Direct pressing in a pneumatic press with selection of the free-run juice; Cold settling; Fermentation with indigenous yeast in French oak demi-muid (origin of the wood: Vosges and Allier) and in terracotta amphora; Ageing on total lees for 6 to 8 months. Partial or total malolactic fermentation depending on the vintage.
- - Colour = golden
- - Nose = Brioche, Frangipane, Acacia, Slight mineral or even petroleum notes
- - Palate = Clean attack, good acidity and full-bodied, with a certain minerality that heralds prolonged ageingTerrasse Au Soleil is perfect with seafood: grilled prawns, lobster or scallops. But also with fresh cheeses or risotto. Serve at 16°C.
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