The rolling hills between the scattered medieval towns and villages of Gascony are predominately white wine country. Designated Pays de Gascogne in 1982, it was here that Paul Boutinot was drawn to source white wines from the locally grown Colombard and Ugni Blanc grapes. Vines are trained using the Guyot system and vigorous grape selection is used to capture the fresh aromatics and flavour of this Blanc de Blancs from the southwest province of Gascony. On delivery to the cellar, the grapes are cooled by gas (CO2), undergo maceration pelliculaire for 5-15 hours, then pneumatic pressing, and debourbage a froid. Alcoholic fermentation is started by cultured yeast and once fermentation is complete, the wine is conserved on the lees to retain maximum freshness.
A fresh nose of lime, basil, freshly cut green grass and guavas. The medium-bodied palate continues with more green fruits and flowers; figs and tobacco flowers.
Ideal as an apéritif or with fish and chips, simple vegetable or salad dishes.