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Le Petit Gascoun - Dry
Grapes are harvested at night. Every grape varietal is vinified separately, but they are all destemmed and directly pressed. Then a 15 days cold maceration period occurs before alcoholic fermentation. Ageing on lees for 2 months.
Service Temperature around 8-12 degrees.
Best to be drunk now but it will age 1 or 2 years.
Apearance: brillant light-yellow colour
Nose: Nice complexity with aromas of apricot, white peach and citrus
Palate: The attack is fresh and aromatic. Kiwi and Grapefruits notes also appear. Length is medium
This great vintage will match well with your gastronomic fish-based meals.
Some recipes ideas: sea bream fillet along with rice and a lemon-based juice; summer salads.
Personal crush to pair it with: On its own with goat cheese and a touch of apricot jam.
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