Caprice de Colombelle
Characteristics
70% Colombard, 30 % Ugni Blanc / Sauvignon grapes

The different grape varieties are harvested at optimal maturity during the night in order to preserve their aromas and are then vinified separately. An 8-12 hour period of skin contact for the Colombard grapes only. Free-run wine is drained off with the help of gentle pressing in a pneumatic press with no air contact; the press must is systematically removed. Slight settling.

Alcoholic fermentation takes place at a temperature maintained between18C and 19C which allows the aromatic potential of citrus and tropical fruit full expression. No malolactic fermentation. Maturation in stainless steel tanks in order to preserve the aromatic potential and natural liveliness of the wine by maintaining it at a low temperature (6 C to 8C) until bottling.

The words of the oenologist
A pale colour enlivened with hints of green. An intensely fresh and fruity bouquet dominated by yellow and white fruit aromas with notes of citrus fruit (grapefruit) and passion fruit. The mouth is firm and lively yet very easy and fruity and full of the same aromas as the nose with the addition of a floral touch and a crisp, lemony finish.

Tasting
A pure delight before even beginning the meal! Then, following the aperitif it goes fantastically with crab, spicy fish tajine, chicken with preserved lemon, salmon and dill, rocket and prawn salad, panacotta, lemon cheesecake... It also accompanies Moroccan, Indian and Asian cuisine beautifully.

Presentation
the bottle (0.75l)

Copyright 2019 Verdens. All rights reserved.