TASTING NOTES
An evolutionary version of the Sève d'automne, the Quatre temps is composed of equal parts of Petit and Gros Manseng. This new version offers a fresher, more intense and pure nose with aromas of white flowers, exotic fruits and citrus. There are also hints of dried fruit and yellow peaches.
The mouth reveals a very beautiful structure; harmonious and polished yet distinctly fresh. The persistent flavours finish with mango and spice. A two-year ageing on fine lees makes it a great wine for ageing.
GRAPE HARVEST
The grape harvest is done by hand in small crates from October to early November.
WINEMAKING
Destemming followed by skin maceration for 12 hours. Pneumatic pressing with juice selection.
WINE MATURATION
Fermentation in 3 to 4 year old barrels. Wine maturation for 8 months in barrel and then for 1 year in tanks on fine lees.
TERROIR
Clay-silica, with southeast exposition.
GRAPE VARIETY
50% Petit manseng - 50% Gros manseng.
YIELD
45 hl / hectare.
FOOD MATCH
Very wide food options for this wine which will reveal marvelously chacuterie, emphasize a poached salmon or a finely cooked or grilled fish. It will match a white meat or a sheep’s cheese from our valleys. It will surprise you with dishes such as: langoustines with Thai basil, gambas flambéed with aniseed, old-fashioned veal blanquette, tender game like pigeon or guinea fowl.
CELLARING
5 to 7 years.
