La Ferme du Vert ‘l’Angelou’ Ancestral Blanc 2022
Location: France, Sud-Ouest
Winemaker: Jérôme Galaup
Grapes: Mauzac Vert
Soil: clay, iron, limestone
Winemaking: fermentation with indigenous yeasts in vat, then stops during the Winter. The still wine with sugar is bottled in February, methode ancestrale (also known as methode Gaillacoise). The sparkling wine is disgorged in late May.
From us at M&L: creamy and sharp with green edges and effortless river-y bubble—lime flower, crunchy celery leaf, dandelion milk, salt and snow. Vive les bulles de Mauzac!
Location: France, Sud-Ouest
Winemaker: Jérôme Galaup
Grapes: Mauzac Vert
Soil: clay, iron, limestone
Winemaking: fermentation with indigenous yeasts in vat, then stops during the Winter. The still wine with sugar is bottled in February, methode ancestrale (also known as methode Gaillacoise). The sparkling wine is disgorged in late May.
From us at M&L: creamy and sharp with green edges and effortless river-y bubble—lime flower, crunchy celery leaf, dandelion milk, salt and snow. Vive les bulles de Mauzac!
Location: France, Sud-Ouest
Winemaker: Jérôme Galaup
Grapes: Mauzac Vert
Soil: clay, iron, limestone
Winemaking: fermentation with indigenous yeasts in vat, then stops during the Winter. The still wine with sugar is bottled in February, methode ancestrale (also known as methode Gaillacoise). The sparkling wine is disgorged in late May.
From us at M&L: creamy and sharp with green edges and effortless river-y bubble—lime flower, crunchy celery leaf, dandelion milk, salt and snow. Vive les bulles de Mauzac!