VIGNOBLES GABRIEL & CO.

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, pale yellow colour. The nose is classic Sauvignon Blanc, with ripe citrus aromas and hints of boxwood. The palate is supple and fresh, leading to a finish that reveals excellent aromatic ripeness.

Salmon fillet with dill, fresh goat's cheese and herb risotto.

Parcel selection from cool clay-limestone soils. Harvesting at full ripeness with destemming and rigorous grape sorting to retain only the finest berries. Pre-fermentation cold maceration followed by temperature-controlled alcoholic fermentation. Approximately 10 days of maceration with lees stirring to enhance roundness.

Deep colour with purple highlights. The nose reveals aromas of sun-ripened red berries. The palate opens with fine, smooth and inviting tannins, supported by rich, juicy fruit. Beautifully balanced throughout.

Spinach, ricotta and mushroom cannelloni

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, pale yellow colour. The nose is classic Sauvignon Blanc, revealing ripe citrus aromas with hints of boxwood. The palate is supple and fresh, leading to a finish with remarkable aromatic ripeness.

Oysters and sea bass ceviche

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