Organic Farming product "Agriculture Biologique” certified
Naturae is a range of wine without added sulfite which offers particularly pure, generous and intense aromas. Each cuvée, whose composition is reduced to the essential, expresses the character and taste of the fruit and the terroir. This wine is born from the knowledge of Gérard Bertrand and his enologists, who have a unique expertise in sulfites-free winemaking. The wines are grown according to organic standards which requires a high quality of the grapes. Naturae is also a vegan range for consumers who reject animals exploitation.
Intense and fruity, Naturae will provide you a unique experience of the terroir while respecting the environment.
Organic / No added sulfite / Vegan
This wine is blessed with a beautiful, light robe shot through with flashes of gold. The nose reveals delicate aromas of white flowers and citrus fruits. A Chardonnay which is harmonious and well-rounded on the palate, with delicious hints of vanilla and gingerbread.
A wine of remarkable elegance and lightness of touch, with a magnificent balance of flavour.
FOOD AND WINE PAIRING
Serve at 10 - 12°C - An ideal accompaniment for grilled fish and white meats, or simply enjoyed on its own as an aperitif.
VINIFICATION AND MATURING
The vinification process is thorough and very precise, since we use neither sulphur nor any oenological inputs at any moment during the winemaking or bottling stages. When they reach the winery, the grapes are immediately cooled to 8°C and then pressed; we carefully separate the press juices.
The juices are left to settle under cold conditions in order to encourage natural clarification of the musts and elimination of the oxidisable compounds by precipitation. Alcoholic fermentation is then quickly started up at a controlled temperature of 17 to 18°C. At the end of fermentation the wine is racked in order to keep some of the fine lees which will form the antioxidant base of the wines during the maturing process prior to bottling. The wines are bottled fairly early in the year in order to conserve their unique aromatic expression and preserve all their qualities over the long term.
Acidity >2,28 g/l d H2SO4
Residual sugar <3g/l