CHÂTEAU ST PIERRE DE SERJAC - White Chardonnay

Winemaking

The grapes are harvested during the night or in the early morning, so that their temperature is as cool as possible to preserve all the aromas. After destemming, the berries are gently pressed into pneumatic presses.

The must is cooled (48 hours) in order to vinify very clear juices. Fermentation lasts two weeks at 16 °C. Ageing on fine lees and batonnage, so that the wine gains in complexity.

Food & Wine Pairings

Golden yellow color with green highlights. The nose expresses with great finesse and elegance sweet aromas: quince, honey, spices combined with fresher citrus notes.

The palate is both fleshy and fresh and the aromas of white fleshed fruits combine with more original impressions, mango, ginger.

Perfect from the aperitif, with fish, sweet / savory pairings of oriental spices (soy, ginger).

Sommelier's review

• Operating temperature: 10-12°C

• Guard: 2 years

• Opening Tip: Ready to drink