Chateau Cauhape Jurancon Sec Geyser 375ml 2016 chateau-mazerolles-benoit Second fermentation: Italian method in
Description
Second fermentation: Italian method in stainless steel autoclaves
Pair this wine with appetiser boards and Mediterranean dishes
naturally retained acidities
Needs two or three years to soften
Chateau Cauhape Jurancon Sec Geyser 375ml 2016 chateau-mazerolles-benoit Second fermentation: Italian method in30% Gros Manseng, 30% Petit Manseng, 30% Camaralet, 5% Lauzet and 5% Courbu Blanc, crushed and destemmed then macerated on skins for 12 hours before pressing. Cool fermented in stainless steel and matured on lees for 5 months.
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