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.
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.
Harvest by hand in small crates at the beginning of October.
Destemming followed by a 12-hour skin maceration. Pneumatic pressing with juice selection.
Fermentation then maturation in stainless steel tanks for 5 months on total lees.
Clay-silica, with southeast exposition.
Gros Manseng 30 %, Petit Manseng 30 %, Camaralet 30 %, Lauzet 5 %, Courbu 5 %.
45 hl / hectare.
Appreciated as an aperitif for its aromatic brilliance and freshness, GEYSER is a perfect accompaniment to shellfish and fish fillets with lemon.