The whites

Château Fontvert White 2015
 
Organic wine
 
Winemaking
The Château Fontvert White 2015 comes from a selection of Grenache Blanc (55%) and Vermentino (45%). Following a meticulous hand picking, a 24 hour skin maceration allows the extraction of essential aromatic precursors from the skin of the berries. Then wine is fermented in French oak barrels at controlled temperature of 16°C. 8 months of ageing in barrels, on the lees with regular stirring, brings a balance and a roundness to silky and essential aromas.
 
Tasting notes
A very flowery nose, both peachy and exotic, is characteristic of this vintage. These aromatic notes linger in the mouth with a perfect balance between roundness and acidity.
 
Ageing potential
4 to 5 years
 
Food pairings
This wine stands up perfectly with grilled fish, lobster, white meat with a light sauce, special cheeses (like fresh goat cheese) or even with foie gras. We recommend tasting between 8 and 10° C.

- Accordance suggestion food/wine by Jean-Jacques Prévôt - Restaurant Prévôt (one star Michelin) in Cavaillon:
Green asparagus fricassee and kid (or veal) sweetbreads. 
Recipe

- Accordance suggestion food/wine by Fabien Mengus - Restaurant Le Cygne (two stars Michelin) in Gundershoffen:
Three variations langoustines, tartar with ginger and black olive tapenade, carpaccio Sturia caviar and a consumed lemongrass langoustines. 
Recipe

 

Le Mourre blanc 2016
 
Organic wine
 
Winemaking
The 2016 Mourre blanc is made from a selection of our best Vermentinos. Following a meticulous hand picking, a 24 hour skin maceration allows the extraction of essential aromatic precursors from the skin of the berries. Then wine is fermented in French oak barrels at controlled temperature of 16°C. 8 months of ageing in barrels, on the lees with regular stirring, brings a balance and a roundness to silky and essential aromas.
 
Tasting notes
This wine shows a very complex nose of tropical fruits, white flowers and honey, with hints of vanilla and toasted bread. The mouth is dense and smooth but keeps a delicate balance. Long finish on fruits, honey and vanilla aromas.
 
Ageing potential
8 to 10 years
 
Food pairings
The 2016 Mourre blanc is recommended with shellfishs (lobster, crayfish, scallops) or with a white meat in sauce. It has to be served between 8 and 10° C.

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