Domaine HautMarin No.6 Fossiles, Côtes de Gascogne, France

Description

PRODUCTION: A short maceration on the skins is followed by pneumatic nitrogen pressing and cold setting.
Vinification and ageing lasts at least 3 months, in stainless steel tanks and concrete tanks to get keep
the fresh aromatic qualities of the Colombard, Ugni Blanc and Gros Manseng.
TASTING NOTE: Layers of acacia flowers, ripe peach, grapefruit and pineapple with a mineral aspect. Lovely and
round, the Gros Manseng adding body and weight, it is complex with an elegant finish.
FOOD MATCH: Grilled goats cheese salad, pan-fried salmon or courgette and lemon zest risotto. The aromatic aspect
of the wine mean it could even stand up to some subtle asian spiced grilled chicken

ABV 11.5% |
Varieties: Colombard 60% , Sauvignon Blanc 20% , Gros Manseng 20%
VEGAN / VEGETARIAN / SUSTAINABLE