The elegant Prestige Blanc of Château Minuty comes into the glass with a bright light yellow color. When swirling the wine glass, one can perceive a first-class balance in this white wine, as it does not stand out on the walls of the glass, neither watery nor syrupy or liqueur-like. In the glass, this white wine from Château Minuty shows aromas of lemongrass, oranges, pink grapefruit, grapefruits and grapefruits, complemented by other fruity nuances. This French wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would naturally expect from a wine premium and site wine segment, this French naturally enchants with the finest balance despite all dryness. Aroma does not necessarily require residual sugar. On the tongue, this balanced white wine is characterized by an incredibly crisp texture. The fruit acidity of the Prestige Blanc is pleasantly rounded and makes this wine wonderfully smooth. In the finish, this youthful white wine from the wine-growing region of Provence finally inspires with beautiful length. There are again hints of lemon and lemongrass. In the aftertaste, mineral notes of the soils dominated by limestone and silicate rock join in.
Vinification of the Château Minuty Prestige Blanc
The balanced Prestige Blanc from France is a cuvée made from the grape varieties Semillon, Ugni Blanc and Vermentino. In Provence, the vines that produce the grapes for this wine grow on soils of limestone, shale and silicate rock. Due to the moderating influence of the nearby sea, the grapes ripen more slowly and develop more aromatic partiality. After the manual harvest, the grapes reach the winery in the fastest way. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. At the end of the fermentation, the Prestige Blanc can continue to harmonize for a few months on the fine lees.
Food recommendation for the Château Minuty Prestige Blanc
Drink this white wine from France best well chilled at 8 - 10°C as an accompaniment to roast trout with ginger pear, vegetable salad with beetroot or wok vegetables with fish.
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