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Domaine de Fontavin Muscat de Beaumes de Venise Blanc 2020

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€16.50
€16.50 - €16.50
Current price €16.50
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Mscat blanc à petit grain.
Drink 2022-2031
Serve 10°C.

Tasting: Pale yellow color with green highlights. Intense and complex nose: white fruit flowers, exotic fruits. The mouth is fine, elegant and persistent: we bite into the fresh grapes on honeyed notes. More complex aromas appear during ageing: candied orange, dried apricot...
Pairings: fruit desserts, aperitif, blue-veined cheeses, melon, foie gras.
Terroir: at the foot of the Dentelles de Montmirail, terraces of sand and limestone sediments (oyster fossils and ammonites) which benefit from a microclimate sheltered from the Mistral.
Age of the vines: 30 years.
Area: 2.30 ha.
Viticulture: Organic farming. Plowing, grassing every other row, addition of mutton compost for the life of the soil, leaf stripping.
Vinification: manual harvesting. Sorting in the vineyard. Direct pressing, settling and fermentation at very low temperature. Mutation with alcohol. Sterile filtration at bottling.
Aging: 5 to 10 years.

Dégustation : Robe jaune pâle aux reflets verts. Nez intense et complexe : fleurs fruits blancs, fruits exotiques. La bouche est fine, élégante et persistante : on croque le raisin frais sur des notes miellées. Des arômes plus complexes apparaissent lors du vieillissement : orange confite, abricot sec…
Accords : desserts aux fruits, apéritif, fromages à pâte persillée, melon, foie gras.
Terroir : au pied des dentelles de Montmirail, terrasses de sable et sédiments calcaires (fossiles d’huitres et ammonites) qui bénéficient d’un microclimat à l’abri du Mistral.
Ages des Vignes : 30 ans.
Superficie : 2,30 ha.
Viticulture : Agriculture biologique. Labour, enherbement 1 rang sur deux, apport de compost de mouton pour la vie du sol, effeuillage.
Vinification : vendange manuelle. Tri à la vigne. Pressurage direct, débourbage et fermentation à très basse température. Mutage à l’alcool. Filtration stérile à la mise en bouteilles.
Garde : de 5 à 10 ans.

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JP Guyon baie par baie

Jean-Pierre Guyon uses "baie par baie technique" already since 2020. The result is called the pinot caviar: grapes destemmed by hand, berry by berry, with a pair of scissors - leaving the grapes intact with the pedicels in place.

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