From the Berton-Moreau parcel (vines planted 1984)
Specifications
| Vinification | : Grapes harvested at the moment of optimal maturity towards the end of September/beginning of October. The stalks are removed and the press filled using a rolling belt. The pressing process is pneumatic, carried out slowly and gently. The settling process takes place statically and at a low temperature. The fermentation process is carried out in temperature controlled tanks for 6 to 8 weeks. The wine is aged in stainless steel vats over fine lees and stirred periodically. Bottled by us in our cellars beginning in the month of March following the year of harvest. |
| Vineyard Soil | : Argilo-Calcareous which is very stony |
| Tasting Notes | : Gleaming, limpid golden-yellow colour. The bouquet is one of minerality revealing, when swirled, notes of citrus and white flowers. The initial taste is crisp and full in the mouth – aromatic, deep and intense – a blend of finesse, elegance and great persistence of taste. Mademoiselle T may be enjoyed as an aperitif, with fish and scallops, white meats and even foie gras (after the wine has been cellared for several years). |
| Serving Temp | around 12°C |
From the Berton-Moreau parcel (vines planted 1984). Gleaming, limpid golden-yellow. Minerality on the nose revealing citrus and white flowers. Crisp and full in the mouth with finesse, elegance, and great persistence. Pairs with fish, scallops, white meats, and foie gras.
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