Champalou Le Portail Vouvray
Vinification and aging: The grapes are harvested in the fresh hours of the morning to maintain the aromatic freshness.
After a gentle and long press in our pneumatic press, the grape must settles at a low temperature and is then directly placed in 500 L barrels. The fermentation slowly takes place at a low temperature. Once the fermentation has finished, the wine stays in the barrels, aging on its lees for about a year and a half. Over the course of its refining, Le Portail is regularly stirred in order that the lees provide the wine its material, body and complexity.
Food and wine pairing: Le Portail is a gastronomic wine- its fullness, opulence and fruity aromas balance each other delightfully with Crustaceans, such as the lobsters and scallops, just as with white meats and delicately spiced fish. Do not hesitate to serve Le Portail alongside a plate of cheese. It is exquisite…