CHÂTEAU DE NAGES RÉSERVE BLANC
TERROIR: " Grès ", rolled pebbles and red clay.
VARIETALS: 60% Grenache Blanc, 40% Roussanne.
VINIFICATION:
- Harvest at the cusp of maturity in order to preserve acidity.
- Skin contact for about 8 hours at cold temperature to boost the aromatics.
- Gentle extraction through pneumatic pressing.
- Refrigeration to 12°C for a rapid racking « débourbage ».
- Fermentation at 14 – 16 °C for about 21 days.
- Aging on fine lees with agitation during 8 weeks.
- Blending (60% White Grenache and 40% Roussanne).
- Fining, filtration and bottling.
TASTING NOTES:
- Appearance : Pale yellow color.
- Nose : Very expressive, aroma of white flowers and citrus fruits and mineral overtones.
- Taste : Lively, fresh and aromatic with a long subtle & fresh finish
ACCOLADES VINTAGE 2010: Gold at the Concours des Vins à Orange -
Voted Prix Plaisir – Bettane & Desseauve 2011
AGING POTENTIAL: Enjoy now or cellar for up to 3 years.
FOOD & WINE PAIRING: Serve at 50°F (10 - 12°C). |
|
|
|
|
| cheeses |
meats |
seafood |
garden |
herbs |
method |
sauces |
dessert |
|
fresh goat
or sheep |
veal
chicken |
sole
trout
sushi |
spinach
tomatoes
asparagus |
curry
rosemary
cinnamon |
sauté
grilled
roasted |
meunière
cream
lemon |
almond
peach
pineapple |
Download :
- Fact sheet
- Recipe |
| |
|
|
|
|
