Geyser

TASTING NOTES

Bright, the nose displays a beautiful fresh complexity, evoking citrus and exotic fruits on a background of floral, pepper and aniseed notes from the old grape varieties: Camaralet and Lauzet. The entry on the palate is powerful, reinforced by the Petit Manseng which reveals all its character here. The aromatic palette, fresh and open, develops refined flavours of yellow fleshed fruits, citrus and spice accompanying a persisten, generous finish.

VINE GROWING

The management of the vineyard is extremely rigorous. Everything is done by hand. The preservation of nature and the respect of the terroir are our priorities.

GRAPE HARVEST

Harvest by hand in small crates at the beginning of October.

WINEMAKING

Destemming followed by a 12-hour skin maceration. Pneumatic pressing with juice selection.

WINE MATURATION

Fermentation then maturation in stainless steel tanks for 5 months on total lees.

ALCOHOL

14,00 °.

TERROIR

Clay-silica, with southeast exposition.

GRAPE VARIETY

Gros Manseng 30 %, Petit Manseng 30 %, Camaralet 30 %, Lauzet 5 %, Courbu 5 %.

YIELD

45 hl / hectare.

FOOD MATCH

Appreciated as an aperitif for its aromatic brilliance and freshness, GEYSER is a perfect accompaniment to shellfish and fish fillets with lemon.

CELLARING

3 years.