VOUVRAY METHODE TRADITIONNELLE BRUT EXTRA JEAN-MARC GILET DOMAINE DE LA ROUTELIERE

Vinification:
The grapes come from limestone soils known as “perruche” (flinty clay which gives the wine its mineral character). This wine ferments at between 15 and 18°C in temperature-controlled vats, and is then aged for 5 months on the fermentation lees to fix the bouquet. After the first fermentation, we induce a second fermentation to produce fine bubbles. After maturing for several years on laths, we then proceed to disgorging without adding liqueur. Once these operations have been completed, we leave them in the cellar for three months to allow the terroir and all the fermentative aromas to come to the fore.
Tasting :
Colour : pretty pale yellow with light reflections.grisâtres. String of (very fine) bubbles long and persistent.
Nose: mineral with flint aromas, supported by notes of burnt almonds. With aeration, the nose evolves on buttery and lemony notes.
Palate: the palate is tender on the attack, with spicy flavours (grey pepper). The finish is quite long with a supple structure; After oxygenation, citrus notes appear.
Awards: Gold Selection by the Gilbert & Gaillard guide
Food pairings:
Puff pastry with roasted Loire asparagus and mousseline sauce, or simply as an aperitif or with a dessert such as caramelised puff pastry with exotic fruits.