Les Côtes aux Valets

Fine and discreet nose opening up first with notes of dried fruits, almonds and pistachios. Secondly, the wine delivers aromas of citrus, orange zest and mirabelle plum associated with mineral and iodine notes.

On the palate, the attack is supple and the wine has a stunning roundness with a nice mineral texture all along. Beautiful freshness with a saline finish and notes of mirabelle plum and citrus zests.

After 3-5 years, « Les Côtes aux Valets » will gain body and complexity.

This wine generally pairs well with pork, seafood, or spicy foods like salted pumpkin crumble, ham puff pastry, or eggplant tartare.

The grapes are hand-picked at perfect maturity after tasting the berries. Slow pressing (2h30 – 3h) at low pressure. The must is cleared in stainless steel tank by cold settling on lees (8°C). The daily juice tastings will determine the cold stabulation length.

During 4 days the lees are resuspended into the must on a daily basis into the must to reach the perfect texture and to fully reveal the aromatic potential.

The alcoholic fermentation in stainless steel tank lasts about 30 days.   It starts at 15°C to gradually reach 19°C. Regular juice tastings take place all along the alcoholic fermentation process until the maturation. The first racking is done between 5 to 15 days after the end of the alholic fermentation.