Chateau Cauhape Jurancon Sec Geyser 375ml 2016 chateau-mazerolles-benoit Second fermentation: Italian method in
Description
Second fermentation: Italian method in stainless steel autoclaves
the wine has an opaque purple core with a ruby red rim
Blackcurrant
with menthol and celery
Needs two or three years to soften
Chateau Cauhape Jurancon Sec Geyser 375ml 2016 chateau-mazerolles-benoit Second fermentation: Italian method in30% Gros Manseng, 30% Petit Manseng, 30% Camaralet, 5% Lauzet and 5% Courbu Blanc, crushed and destemmed then macerated on skins for 12 hours before pressing. Cool fermented in stainless steel and matured on lees for 5 months.
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