Production technical data : After cold static settling for 48 hours, the clear must ferments in temperature controlled vats between 18 and 22°C for around ten days.
Three weeks later, we start to pump over the fine lees to give the wine freshness, fat and finesse. This phase lasts five months.
Tasting notes : Le Comte de la Perrière, with its bright appearance, is a fine, well-balanced, fruity wine with aromas of citrus and gun flint. On entry to the palate, the wine is fat, marked by very mature, supple and sophisticated substance.
Perfect food pairings : Perfect with fish from the Loire River, salmon trout, turbot in beurre blanc, sea bream, salmon and Crottin de Chavignol goat cheese.