Le Malabé – Bonnezeaux – 2015

Winemaking: Low-pressure pneumatic pressing. Gentle 12-hour clarification with the recovery of lighter sediment. Put in oak barrels of 2 wines for alcoholic fermentation and aging (during 12 months). Bottled on September 2016.

Service: Serve at 8 – 10 degrees Celcius. Food pairing: with foie gras, pork in sauce, poultry with cream or fruit, and blue cheese. To try with an apple crumble.

Analyses: Alcohol: 11.09% Vol // Residual sugars: 159 gr/l // Acidity tot: 5.12 gr/l // Acidity Vol: 0.80 gr/l // Total S02: 108 mg / l // Free S02: 12mg/l.