Lirac Blanc

Terroir: Sandy clay at the foot of the village of Séguret. Vines from 30 to 60 years old.

Vinification: Hand-harvested in 12 kg crates, in refrigerated trucks in 3 batches. Direct pressing of whole grapes after a night in the cold. Static cold settling followed by long fermentation at 18°C. Some of the grapes are vinified in stainless steel tanks, the rest in 600-liter demi-muids.

Aging: Aged 6 months, half in 600L demi-muids and the rest in stainless steel tanks. All on whole lees to build verticality and counterbalance fatness.

Tasting: A pale yellow color with green highlights. A nose of citrus fruit, vine peach and semi-cooked apricot. A suave, bewitching texture on the palate, with a salty finish.

Serving suggestion: Serve at 11-12°C in tall glasses. A wine whose southern ardor is contained in a case of freshness, which can fully express itself with shellfish, white-fleshed fish and mature cheeses such as Comté or Fourme.