Mary Taylor Remi Larroque Gaillacoise Petillant Naturel

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The Gaillacoise Pétillant Naturel is made in the méthode ancestrale: an ancient, artisanal method of making sparkling wine which consists of a single fermentation. The grape must i s bottled before it is fully fermented, and as the grapes’ natural yeasts consume the remaining sugars, bubbles are produced and trapped in the bottle. The wine is bottled in November after harvest and is disgorged in March the following year. Mauzac is a late-budding, late-ripening, and slow-fermenting grape, making it perfect for méthode ancestrale wines. It completes fermentation and rests on its lees over winter, developing its signature notes of dried apple peel – at once rustic and alluring. The estate makes just 90,000 bottles (3,000 bottles of Gaillacoise) and all farming is sustainable, HVE Level 3-Certified. Vines are planted on clay and limestone (facing north-northeast for the whites), and are pruned in the simple guyot method with grass growing in every other row. The vineyards sit atop a 360-degree hill with the farmhouse on the top, and birds, bunnies, bees, clover grass and fava beans peek out from between the rows. The grand crus of ancient Gaul were once planted here, as Gaillac has an ideal climate with the convergence of winds from Mediterranean Africa and the cool Atlantic. Size: 750mlAppellation: Gaillac AOPSoil Type: Clay, LimestoneVarieties: 100% MauzacAge of Vines: 15-20 yearsFarming: Sustainable, HVE Level 3Alcohol: 11%Fermentation Details: Stainless steel Staff Review: Refreshing and citrusy! Green apples + lemon zest on the palate with bold bubbles! The perfect summer afternoon wine. Show more