Merkki: Le Domaine Saget
Type Of Wine:
White wine
Name:
Pouilly-Fumé (Loire, France)
Cellar:
Guy Saget
Volume:
75cl
TASTING NOTES: View: pale gold color with yellow reflections.
Nose: Powerful aromas of white flowers mixed with honey and exotic, pear, peach fruit, grapefruit, and guava.
Mouth: Taste well structured, soft, balance between acidity and sugars, taut and pleasant consistency, beautiful persistence with almost notes of salt.
DENOMINATION OF ORIGIN: Pouilly-Fume (Haute-Loire, Loire, France)
VINEYARD: Guy Saget.
GRAPES: Sauvignon Blanc.
AGING: Fermentation takes place for 12 days in stainless steel at low temperatures. No yeast is added to the must before fermentation (indigenous yeasts). The wine is aged with fine lees for 6 to 9 months and pumped to accelerate yeast autolysis. Finally, in the bottle for 6 to 8 months before going to the market.
PREPARATION: The grapes are mechanically harvested in mid-September. After reaching the holds they are pressed and the must is clarified for about 48 hours at 13ºC.
PAIRING: It is recommended to taste with fish, seafood, cheeses and shellfish.
SERVING TEMPERATURE: 9-12 ° C
ALCOHOL: 12 - 13%
Type Of Wine:
White wine
Name:
Pouilly-Fumé (Loire, France)
Cellar:
Guy Saget
Volume:
75cl
TASTING NOTES: View: pale gold color with yellow reflections.
Nose: Powerful aromas of white flowers mixed with honey and exotic, pear, peach fruit, grapefruit, and guava.
Mouth: Taste well structured, soft, balance between acidity and sugars, taut and pleasant consistency, beautiful persistence with almost notes of salt.
DENOMINATION OF ORIGIN: Pouilly-Fume (Haute-Loire, Loire, France)
VINEYARD: Guy Saget.
GRAPES: Sauvignon Blanc.
AGING: Fermentation takes place for 12 days in stainless steel at low temperatures. No yeast is added to the must before fermentation (indigenous yeasts). The wine is aged with fine lees for 6 to 9 months and pumped to accelerate yeast autolysis. Finally, in the bottle for 6 to 8 months before going to the market.
PREPARATION: The grapes are mechanically harvested in mid-September. After reaching the holds they are pressed and the must is clarified for about 48 hours at 13ºC.
PAIRING: It is recommended to taste with fish, seafood, cheeses and shellfish.
SERVING TEMPERATURE: 9-12 ° C
ALCOHOL: 12 - 13%
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