Winery Les Trois ClochersEsprit de Raisin Gaillac Doux
Sweet wine
This wine generally goes well with
Details and technical informations about Winery Les Trois Clochers's Esprit de Raisin Gaillac Doux.
Discover the grape variety: Bianchetta Trevigiana
Light and fresh dry whites with a pale golden robe, a supple palate and moderate acidity, with understated aromas of citrus, white flowers and white-fleshed fruits. Also used in discreet sparkling wines (Prosecco). Often blended with Glera, it contributes to Prosecco DOC sparkling wines and the dry local whites of the Colli Asolani. Native Italian white grape from Veneto, Treviso province — productive and historic.
Last vintages of this wine
The best vintages of Esprit de Raisin Gaillac Doux from Winery Les Trois Clochers are 0
Informations about the Winery Les Trois Clochers
The Winery Les Trois Clochers is one of of the world's greatest estates. It offers 11 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
