Hand harvested on the old Mauzac patches of land. The grapes are harvested at between 11 and 11,5 degree Celsius to keep all the freshness and green apple aroma of this variety. Low temperature fermentation to bring out the Mauzac aroma even more. The fermentation is stopped in cold conditions, then to finish the fermentation the wine is bottled (méthode Gaillacoise) without the addition of liquor.
The brut méthode gaillacoise develops green apples aromas and should be enjoyed as an aperitif or with desserts, to be served very chilled. Aperitif, apple crisp and other desserts.
Food & Wine pairing
Aperitif, appel crisp and other desserts