IN THE VINEYARD AND WINERY
The method known as ‘ancestrale’, after which the wine is named, is entirely natural. Its only components are the sugar in the Mauzac grapes when harvested and the weather, or even cosmic conditions. The process follows a particular chronology. The must ferments until alcohol content in the wine reaches 5 to 6°. The wine is then bottled in March with the old or waning moon. In the secrecy of the cellar, it then undergoes bottle fermentation and its alcohol content rises to 6 or 7°.
AT THE TABLE
With its fine bubbles and attractive golden yellow hue, this is an eye-catching, mouth-watering wine.
A compellingly subtle fusion of honey, acacia and stewed apple notes with beautiful freshness.
Its lightness makes it the perfect drink for ending a good meal on a delicately sweet, aromatic note. The same sweetness, which does not lack character, also makes it a gently sparkling option for impromptu afternoon breaks.