Artésis White Organic
Terroirs dominated by pebbles for a contribution of power, clay-limestone and sands for finesse. This wine combines beautiful freshness and remarkable elongation.
Les cartes en main
Nature
The pebble terroirs impart strength whilst the clay-limestone and sand soils impart finesse. The Mistral winds offer significant phytosanitary advantages. The climate and soils are well suited to the production of rich and fruity wines.The hand of man
The climate requires good balance between the varietals in order to retain freshness. The vines are primarily gobelet trained and yields are at 44 hL/ha. Sustainable viticulture, manual harvests and de-stemming.Character and potential
Organoleptic profile: exotic and citrus fruits are intertwined with apricot, white peach and a hint of spice and vanilla. Direct and seductive wines with a rich fruitiness.Notre ambition
Vision
Edouard Guérin: ‘The harvested crops are pressed immediately and at low temperatures followed by slow fermentations to add further complexity. The malolactic fermentation is not triggered in order to retain freshness.’Profile
Putting the spotlight on these outstanding terroirs and revealing their potential. These wines combine freshness and remarkable length. An eye-opener!Tasting notes
'Volume and balance just about sum up this beautiful wine. Harmonious from start to finish ! Unbeatable in its category, it will not fail to charm you in its youth with notes of white and citrus fruits.'Détails techniques
Additional information
| SOIL TYPES | Pebble terraces, clay-limestone hillsides, sand, gravel and loess |
|---|---|
| VARIETALS | Grenache blanc, Roussanne, Viognier |
| VINIFICATION | Direct pressing followed by light settling at cold temperatures (6-8°C) for 24 to 48 hours – Slow fermentation at controlled temperatures in order to preserve the aromas and impart complexity. No malolactic fermentation so as to retain freshness. |
| AGEING | On its lees, in vats for 4 month |
| FOOD AND WINE PAIRING | Seafood, delicately flavored fish, cured meats, cheeses. |
| SERVING TEMPERATURE | 8-12°C |
| CELLARING POTENTIAL | 1-3 years |
A retenir
Fleshy and fresh
Floral and lively
Taut finish
