Sauvignon Blanc ripens well in the relatively cool-climate around the town of Tours. Here, it develops aromatic aromas whilst maintaining a fresh acidity. After harvesting, the crushed grapes are macerated on their skins for 12 hours in order to extract the aromatic precursors; this is followed by pressing and then a fermentation at around 15°C. Before bottling the wine is matured on its fine lees to develop the mouth-feel and aromas further. It shows aromas of exotic fruit with subtle blackcurrant leaf, the palate shows notes of grapefruit and a hint of pineapple.
THE PRODUCT AND ALLERGEN INFORMATION PROVIDED HAS BEEN SUPPLIED BY THE PRODUCER/MANUFACTURER OF THE PRODUCTS. MATTHEW CLARK GIVES NO WARRANTY OR RELIANCE AS TO THE ACCURACY OF THE INFORMATION. ALTHOUGH THE INFORMATION PROVIDED IS CORRECT AT THE TIME OF PUBLICATION, TO ENSURE THAT YOU HAVE THE MOST UP TO DATE INFORMATION PLEASE READ THE PRODUCT LABEL ON DELIVERY.
- Other Gluten Name
- (Info not yet available)