Domaine de LabartheGaillac Blanc Primeur
White wine
This wine is a blend of 2 varietals which are the Mauzac and the Muscadelle.
This wine generally goes well with
Details and technical informations about Domaine de Labarthe's Gaillac Blanc Primeur.
Discover the grape variety: Mauzac
Lively and distinctive whites with firm acidity and a lean palate, on typical aromas of green apple, pear, quince, honey, white flowers and waxy notes. Made as dry whites (Gaillac AOC), sweet passito-style wines and especially iconic sparkling wines: Blanquette de Limoux AOC and Blanquette méthode ancestrale AOC (the oldest documented sparkling method, 1531 at Saint-Hilaire). Also in Crémant de Limoux AOC. Native South-West French variety.
Informations about the Domaine de Labarthe
The Domaine de Labarthe is one of of the world's great estates. It offers 19 wines for sale in the of Gaillac to come and discover on site or to buy online.
The wine region of Gaillac
Millennia-old South-West mosaic (banks of the Tarn) with rare native grapes: Mauzac reigns in whites — dry, pearled or sweet with notes of apple, pear, honey and white flowers, signature freshness. Ample Loin-de-l'œil and Ondenc complement. Duras in spicy, peppery reds, fleshy Braucol (Fer Servadou) (blackcurrant, raspberry, blackberry, structured tannins) and Syrah in blends. Iconic ancestral-method Gaillac sparkling.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
