100 % Viognier
A green harvest in July makes it possible to select the grapes.
The real harvest is done at night to take advantage of low temperatures.
Yield is lower than 40hl / ha.
Maceration with the skins for 6 hours.
Quick press, followed by 48 hours decanting.
Fermentation is performed under temperature control (14 to 16°C)
A regular stirring of the lees makes a better aroma extraction possible.
Serve between 8 and 10°C
The first pleasure is a very flowery bouquet.
The wine has power and a long lasting flavour, and will suit fine sea food dishes or be enjoyed on its own as an aperetif.
30 % Grenache Blanc
30 % Vermentino
20 % Bourboulenc
20 % Chardonnay
Harvested at night in cool temperatures.
Destemmed, crushed, macerated on skins for 12 hours at 10° C.
Pressed, then settled at 6°C.
Fermentation over 30 days at low temperatures ( 14-16°C ).
A complex, expressive nose of wild peach and dried flowers.
Very refreshhing, with silky-smooth mouthfeel.
Serve with spring rolls or spice-roasted pork.
BEST OF BELOT BLANC
40 % Viognier
40 % Chardonnay
20 % Bourboulenc
Hand-picked at low temperature.
Destemmed, crushed, macerated on skins for 12 hours at 8° C.
Pressed, them settled at 6° C.
Fermentation over 30 days at low temperatures ( 14–16° C ).
Fermented in barrel at 16° C then aged on lees with daily strirring for 3 months.
Very expressive ( white fruit, citrus fruit ).
Well-balanced and refreshhing.
Round and full, with ripe fruit notes and a long finish.
An elegant wine that would pair well with seared cuttlefish or Aspe Valley lamb.
50 % Viognier
50 % Muscat
Cold maceration for 72 hours prior to fermentation
Slow fermentation at low temperatures (14-15°C)
A wine with 15% abv and 60g of residual sugar.
Enjoyed by those who like sweeter wines, but with an aromatic complexity that will appeal to experienced tasters.
To be savoured as an aperitif, or with a foie gras salad.