34750 HAMEAU DE SAINTE-BRIGITTE

34750 HAMEAU DE SAINTE-BRIGITTE, +33 (0)970 46 74 68

+33 (0)970 46 74 68

Audrey Bonnet presents the La Pèira Blanc and second white Deusyls de la Pèira

Winemaker Audrey Bonnet-Koenig presents the La Pèira Blanc

Video text” La Pèira Blanc 2017 has just been bottled. Its colour is a beautiful gold. La Pèira Blanc has a complex nose with lovely aromas of white fruits and white flowers and a hint of acacia. On the palate, it is very refreshing, very voluptuous, with some brioche notes and a long finish. This wine would pair well with fruits de mer poêlés or saint-jacques à la sauce à l’orange. The fermentation takes place in tank for the first third. And then, after aeration, the wine is transferred to barrel to finish their fermentation on the lees, which are stirred every day. Only half the wine undergoes malolactic fermentation in barrel. This creates a lot of complexity between the wine’s freshness and the roundness from the malolactic fermentation. In this year, 2017, only 880 bottles were produced.

Audrey Bonnet-Koenig presents the second white Deusyls de la Pèira

Video text: Deusyls 2017 has just been bottled. It has a lovely floral nose with hints of white fruits.There is also a certain minerality. We find the same white fruits on the palate, alongside citrus notes, which gives a lot of length on the palate.

There are also some citrus notes with a light bitter note on the finish. Deusyls is first fermented in tank, the first third with a floating cap. Then, after aeration, the wine finishes its alcoholic fermentation in barrel. To maintain the complexity between freshness and roundness only half of the barrels will undergo malolactic fermentation.