Sauternes Caprice de Bastor Lamontagne

Tasting notes

Notes of dry apricot, muscat, hints of as peach, lychees, honey and pineapple.

Production notes

The stainless steel tanks are thermo-regulated to keep the freshness of the wine. Vinifications are spread over a period of 4 weeks with fermentation temperatures kept between 19 and 21°C. During the first 2 years of ageing, the wine is aged in oak barrels for 12 months. One third of these barrels are renewed each year.

Food choice

Foie gras - Melons - Asparagus with sauce mousseline - A good roast free-range chicken - Fish with sauce Cheese board: bleus and Roquefort

Grape mix

60% Semillon, 36% Sauvignon Blanc, 4% Muscadelle