Capmartin Pimpant 2022

Winemaking

After destemming, the grapes are allowed to go through the process of carbonic maceration, with a natural fermentation using only native yeasts. Alcoholic and malolactic fermentation as well as 6 months of ageing is carried out in stainless steel tank. This natural process of winemaking results in a wine low in sulphites by the time it is bottled.

Tasting Note

This cuvée, unfiltered, unfined and without added sulphite, is as natural as they come and can present a slight deposit in the bottle. Light, fresh with mouthwatering juicy red fruits.

Food Matching

Roasted, grilled or smoked meat dishes like; duck, beef, veal, sausage, and chicken dishes.