Best Online Vegan Store/Grocery - 2005-2023
Best Online Vegan Store/Grocery - 2005-2023
Select a Category
Adventure: 
Acid: 
〚mouth-watering〛
Alcohol: 
〚11.7%〛
Body: 〚medium+〛
Fruit: 
〚green & fresh〛
Intensity:
Alcohol Percentage: 13%
Varietal: 100% Colombard
Appellation: Charentais
Soil: Limestone - Clayey, Champagne black soil with rolling pebbles
Palate: The Colombard in all its splendor, fresh, lemony, mixing with flowers
acacia and honey.
Nose: Acacia flowers, Citrus fruits, honey
Colombard is a white grape made from a light
cold skin maceration for 3 to 6 hours.
A light and gentle pressing is carried out in order to obtain the best possible juice.
A cold stall (5 ° C) for a week follows, to extract all the aromas of the
settling lees and add fat to the wine.
This is the start of the fermentation leaven, a very difficult stage due to the temperature of the must.
The F.A. is made with a maximum T ° of 16 ° C, and takes place on average over 3 weeks,
always with the aim of extracting the aromas, of fermentation origin.
At the end of FA, a first racking is carried out, but this time, to put the lees back into
suspension in the wine, to give it fat and roundness on the palate.
Several times in the winter, the lees are resuspended, with oxygenation of
these to restore volume and reactivate them so that they can restore it in turn
wine.
End of winter, complete racking and filtration before bottling
