Winery PlaimontLe Hat-Trick Saint-Mont
White wine
This wine is a blend of 3 varietals which are the Gros Manseng, the Petit Courbu and the Arrufiac.
This wine generally goes well with
Details and technical informations about Winery Plaimont's Le Hat-Trick Saint-Mont.
Discover the grape variety: Gros Manseng
Structured, aromatic whites with lively acidity and an ample mouth, featuring intense aromas of exotic fruits (pineapple, mango, passion fruit), ripe citrus, yellow peach, white flowers, honey and sweet spices. Made as nervy modern dry wines (Jurançon sec AOC, IGP Côtes de Gascogne) and sumptuous passerillage sweet wines (Jurançon AOC, Pacherenc du Vic-Bilh AOC). Late-ripening native grape of Béarn, the productive sibling of Petit Manseng.
Last vintages of this wine
The best vintages of Le Hat-Trick Saint-Mont from Winery Plaimont are 2013
Informations about the Winery Plaimont
The Winery Plaimont is one of wineries to follow in Saint-Mont.. It offers 363 wines for sale in the of Saint-Mont to come and discover on site or to buy online.
The wine region of Saint-Mont
South West AOC on the Pyrenean piedmont (Gers, AOC 2011, ~1,250 ha): Tannat signature red king complemented by Pinenc (Fer Servadou), Cabernet Sauvignon and Tardif — signature imposing tannic structure from Tannat, dark robe and exceptional ageing, aromatic finesse of Pinenc with fresh red fruits softening the frame. Gros Manseng, Petit Courbu and Arrufiac in aromatic whites. White clay-limestone soils, Gascon tawny sands, degraded oceanic climate.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
