CHÂTEAU LA BLANCHERIE
Clear pale yellow colour. Nose of a beautiful freshness with notes of white flowers. Frank attack with white fruit aromas.
- Keep : Enjoy it now
- Grape variety : Sauvignon - Sémillon
- AOC : Graves
- Soils and subsoils : gravel, clay, limestone
- Food and wine pairing : Seafood, white fish, aperitif...
Clear, pale yellow colour with silvery tints. Delicate nose with a pleasant scent of yellow fruit. A fresh attack with peach and citrus fruit aromas and a lovely lemon finish. Lively structure with a beautiful minerality, well balanced. Enjoy it now. White area: 7 ha Average age of the vineyard: 25 years Cultivation: no chemical weedkiller, mechanical soil cultivation and mowing. Reasoned vineyard management Harvest: mechanical Fermentation: in thermo-regulated stainless steel vats Maturing: in vats on fine lees (Œnology University of Bordeaux method) Production: 40 000 bottles Serve at 8 / 10 °C.
of dry white wine
Our objective is to preserve as much as possible the fruity aromas of the grapes. We chose the Sauvignon grape variety for its aromatic richness and finesse. Similarly, we reduce the time between harvesting and pressing to a minimum. The grapes are poured by gravity into the presses to limit crushing and oxidation. The pressing is carried out gradually and delicately. The must (grape juice from the press) is then “settled”: the coarse lees settle at the bottom of the vat, we vacuum over the must and its “fine lees”. Then under the action of yeasts, the alcoholic fermentation takes place: it is the transformation of the sugar of the grape into alcohol with release of carbon dioxide. The control of the temperatures of wine making allows the best follow-up of this fermentation. The dry white wine of Château La Blancherie remains “on its lees” for the entire duration of maturation. Regular stirring (suspension of the lees) makes the aromatic palette of our wines more complex.