Bastingage

Learn More About This Wine

Manual harvest in 20 kg bins with draconian sorting in the vineyard, and multiple passes if necessary. Direct and slow pressing of freshly harvested grapes, with selection of juices. Natural and slow fermentation (native yeast). Ageing in barrels for one year on lees then assembly in vats for a further aging of 2 to 4 months. Malolactic fermentation is complete.

A deep and complex nose reveals buttery aromas. The attack – full and plump – is followed by a very beautiful minerality typical of shale soils. Some nice citrus notes reminiscent of candied lemons. A gastronomic wine that calls for a special dish.

Best eaten with white, firm fish, a shellfish salad with coriander, a filet of perch with mashed parsnip & sauce vierge & grapefruit segments. Can also accompany cheeses such as Valençay, Comté or goat’s.