This dry Vouvray is vinified in used oak barrels for 12 months, in our troglodyte cellar. His name ‘L’Indigène” comes from the natural (indigenous) yeast used for its fermentation.
Fermentation and ageing in french oak for 12 months.
Residual sugar : less than 2g/L
This wine will pair nicely on fishes and seafood, like lobster and scallops, but also on white meats with creamy sauces, with a pinch of acidity or spice. Ideal on a cheese platter.
Roasted chicken and lemongrass juice. Artichoke tatin and Vouvray andouillette.
Best served between 8 et 12°C
Ageing potential : between 20 and 50 years depending on storage conditions.
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