Citrus Fruit, Tropical Fruit, Mineral, and Floral, Sweet Spice and Toasted
BODY: Medium
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Moderate (9-12%)
Origin: French South-West (Toulouse, Cahors & More), France
Grape Varietals:
Muscat and Sauvignon Blanc
Winemaking:
Minimal Intervention
Extended Skin Contact and Wild yeast
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Tapas, Mexican Tacos & Chorizo
ASIAN FOOD PAIRING
Childhood friends Christian Collovray and Jean-Luc Terrier each grew up in a family of winemakers and shared a bond from a young age. Following the success of Domaine des Deux Roches, in 1997 Christian and Jean-Luc branched out from Mâcon and purchased land in the southwest of the Languedoc in Limoux.
The Altugnac estate spans more than 100 hectares which include vineyards, woods and farmland. Vines boast an average age of 30 years with some nearly 50 years old. Yields are low, sometimes half of that required by the designation. Just as they did with Domaine des Deux Roches, the duo sought and received their High Environmental Certification in 2017.
Grape Varietals & Region: Blend of Muscat & Sauvignon Blanc. The Altugnac estate spans more than 100 hectares which include vineyards, woods and farmland. Vines boast an average age of 30 years with some nearly 50 years old. Yields are low, sometimes half of that required by the designation. Vines are perched at 500 metres altitude, facing the Pyrenees mountains. The Muscats grow in barren, stony, fully south-facing slopes, and the Sauvignons, also south-facing, grow in deeper limestone clay soils
Taste Profile: Bright, highly aromatic notes of citrus fruit. Lightly tannic and wellstructured, it is fruity and immensely fresh in the mouth, with superb aromatic persistence. A mouth-watering and easy drinking wine of great originality that makes for a stunning aperitif, or as a perfect accompaniment to tapas and spicy cuisine
Winemaking Process: Juice is harvested from free run juice by gravity. This allows the alcoholic content to remain lower since the skins retain a certain amount of sugar and alcohol. The two fermentations take place during this period in the vat, with wild yeasts and no addition of sulphites. The grapes are macerated on their skins for 14 days, then gently crushed to extract the juice. Fermentation is then completed in barrels, and the wine is aged in barrels that are several vintages old, for around one year.
