Roussette _

Roussette _

Complex nose, ripe fruits (mirabelle, apricot). Characteristic notes of maturation on lees (fresh butter, brioche). The mouth is ample, the finish has a nice freshness.

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Grape variety: 100% Altesse (typical varieral from Savoy)

Vinification / maturing : Hand picking, decanting into the press with gravity, racking of the must and long fermentation under strict control of temperatures: 15/17 °C. Maturing on fine lees during 6 months brings richness and natural volume to this roussette.

Service: Ready to drink now preferably 10-13°C. The Roussette may be stored 4- 5 years.

Gastronomy: Serve with Beaufort cheese for aperitif, or with a starter such as a salad.
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