BLOUGE Rouge Leger Mi Red Mi White

Type of winemaking: Indigenous yeast fermentation
Liquid fermentation
Direct pressing
No input winemaking

Current distribution network(s): Café / Hotel / Restaurant
Wine shop
Retailer
Organic Retailer

Tasting notes: We harvest the Sauvignon Blanc at full maturity, then the Merlot, to vinify them together. We carry out a direct pressing of the fully destemmed harvest of the 2 grape varieties in a pneumatic press, with a maceration of a few hours. Fermentation takes place in the liquid phase with indigenous yeasts, once finished we carry out an aging on fine lees of Sauvignon Blanc for 3 weeks. Bottled unfiltered and unfined, in order to preserve its authentic character. The color is a light carmine red, attracting the eye even before the wine touches the palate. On the palate, it surprises with its ability to balance the invigorating acidity of the white wine, here the Sauvignon Blanc, with the tannic depth of the red, the Merlot; creating a palette of flavors with fruity notes of cherries, raspberries, with a spicy touch. Its light character and refreshing finish make it a particularly pleasant wine to drink and share, even served chilled!