Petit Manseng grows on alluvial soils, on low hills between
220 and 320 meters and is grown on Guyot systems. The bunch
it appears very sparse, with particularly small grapes and peel
thick.
Fermentation takes place in barriques where it remains for about ten
months and then it is put in the bottle to rest for several months.
It is a particularly aromatic wine with a yellow colour
straw yellow. The scent is very intense and fruity (dried fruit)
with mineral notes, while on the palate it is savory, with a
good acidity and structure.
Served cold at a temperature of twelve degrees is a lot
eye-catching and goes particularly well with the kitchen
Asian soups, Thai soups, fish soups, pasta with
bottarga or you can simply enjoy it as an aperitif.
PRODUCTION AREA
WINEMAKING METHOD
DESCRIPTION OF THE WINE
COMBINATION
YIELD PER HECTARE 40 HECTOLITRES
NUMBER OF BOTTLES 2,500
RECOMMENDED SERVING TEMPERATURE 12° C