The Estate

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Château les Hauts de Caillevel

Commune: Pomport 24240

Surface exploited: 2 ha

Soil type: Clayey on karstic limestone.

Exposition: south facing

 

At the winery

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Harvest: selective picking of botrytised grapes by hand in October, November.

Vinification:

Alcoholic fermentation in thermoregulated stainless steel tanks

Ageing:

In concrete tanks for 6 months.

Characteristics:

• 12 ° of alcohol.

• 81,6 g/l of residual sugar.

• 0.82 volatile acidity.

• 158 mg/l of total SO2 and 29 mg/l of free SO2.

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In the glass

 

Tasting notes:

Fruity Monbazillac with aromas of honey, citrus fruits, apricot and pineapple.

A very good balance between sugar and acidity.

 

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Wine & food pairing:

• Apéritifs

• Fruits (strawberries, figs, mangoes, pineapple and red fruits).

• Sweet desserts (lemon, pear or apple pies).

• Slightly acidic or bitter desserts (dark chocolate).

• Sweet and sour dishes from Asian cuisine.

• Blue cheeses and strong cheeses (Fourme, Stilton, Roquefort)

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Tasting advice:

To be served between 7 and 9 °C.

Uncork 15 minutes before tasting.

Ready to drink now. Aging potential : 5 years

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