CHÂTEAU HAUT LIGNAC

Cold maceration depending on the quality of the grapes. Slow start of alcoholic fermentation with 2 to 3 times a day and then shedding. 3-week soft maceration at 22°C. Maturing in cement tank.

The color is a beautiful deep purple. On the nose, aromas of spices and ripe black fruits. The palate is fresh and smooth fruitiness coated with polished tannins.

Spiced chicken.

Mechanical harvest in September. Maceration before fermenting and 5 to 8 hours before pressing for Sauvignon blanc grapes. Low-temperature fermentation (16°C). Ageing on lees during two weeks before sulfite input. Tangential filtration.

Bright and pale yellow colour. Ripe citrus fruit flavours and bow tree background notes of a typical ripe Sauvignon. Supple palate, nice freshness and a beautiful and ripe aromas to finish.

Smoked salmon

Mechanical harvest at the beginning of september. Traditional winemaking in stainless-steel and concrete vats. Cold maceration according to the grapes quality. Slow start of fermentation with 2 to 3 pumping-over per day then delestage. Soft maceration during 3 weeks at 22 Celsius degrees. Ageing with wood input.

A beautiful deep colour with purple glints. The nose is ripe of dense fruit, emphasised by spicy, woody notes. On the palate, the frank attack softens with well-integrated tannins. An expression of ripe fruit is underpinned with freshness. Velvety and pleasant in style, with great generosity.

Spiced chicken

Mechanical harvest at the beginning of septembre. Direct pressing with pneumatic presser and clarification of must. Control of temperatures between 16 and 18 Celsius degrees during fermentation that lasts 15 days to 3 weeks. Egg white clarification then tangential filtration.

Bright colour and light pink. The nose is expressive of tangy notes. The palate is very fresh, surrounded by sweetness and crunchy red berries flavours.

Marinated chicken skewers