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Description

WINEMAKING METHOD In late January the grapes are soft-crushed and left in the tanks where alcoholic fermentation takes place at controlled temperature (18–22 °C) for about three weeks

Dishes with beef

Here they go through a very gentle and careful pressing

with hints of beautiful minerals and flint that balance nicely with the refined Riesling fruit

4 months and then in barriques of French oak for 36 months

2019 Ch. Coutet, Barsac-Sauternes 1. Cru, 70 cl. dom perignon WINEMAKING METHOD In late January2019 Ch. Coutet, Barsac Sauternes 1st Cru

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