Under the sun-soaked Mediterranean coast in the south of France, Picpoul Blanc really shines. The summer days are long, and the wines are fresh and delicious. Vines are cultivated close to the sea between Pézenas and the Bassin de Thau lagoon. The name of the grape translates into “lip stinger” due to its high acidity which pairs especially well with the local seafood.
After hand-harvesting, the grapes are crushed and spend nearly half a day on the skins before the juice is released to ferment in temperature-controlled stainless steel tanks. The finished wine ages on the lees prior to bottling.
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