Second day and second cuvée

Today, let's explore a more unusual cuvée. As you know, red wines are vinified in contact with the grape skins, whereas for white wines, the grapes are pressed straight after harvest. Custom dictates that with white wines, one does not seek to extract the tannins contained in the skins. In Georgia, white wine is traditionally vinified in contact with the skins, creating the famous orange wine. We have therefore crafted a cuvée made from 80% Sémillon (from Cazebonne’s splendid gravel knoll) and 20% Sauvignon Gris. The grapes fermented in clay jars for 12 days. We tasted them every day to know when to devat, stopping the maceration before the wine took on too much bitterness. We then aged it for one year in oak barrels to refine the cuvée through gentle oxygenation. A truly superb gastronomic cuvée.