ProductUpdated on 14 May 2025
L'Atelier IGP Gascogne
About
Vinification
Skin maceration (except Ugni-Blanc).
Pneumatic pressing. Severe static cold settling, stabulation on fine lees. Fermentation by grape variety at low temperature.
Tasting notes
The color is light and limpid. High aromatic intensity, with exotic and floral notes. Fresh on the palate, with a long, fruity finish.
Food pairings
Aperitif, smoked salmon, seafood and shellfish, scallops, sushi...
Serving temperature: 8-10°C
Cellaring potential: Best enjoyed within 2 years
Alcohol content: 11% alcohol
100% eco-designed packaging
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Faustine Chedouteaud
Sales assistant at Domaine Landreau
Criteuil-la-Magdeleine, France
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CEO at Cognac Claude Thorin
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LA PETITE AUBERGE IGP COTES DU LOT MALBEC
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Jérôme BARADAT
Owner at MAISON MARLERE
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