Vinification: after pressing the grapes are placed in temperature-controlled vats for a few days of cold pre-fermentation maceration in order to extract the maximum amount of flavour and structure. The primary characteristics of Esprit de La Brède Blanc are freshness and liveliness. After the alcoholic fermentation most of the grapes undergo vinification and maturing on fine lees in stainless steel vats at low temperature. In order to provide structure and aromatic complexity, a small portion is vinified and matured in oak barrels and is then added at the wine’s final blending stage.
Maturing: 80% on fine lees in stainless steel vats, 20% on fine lees in one to two year-old oak barrels with regular stirring for 5 months. 100% French oak.
Service: between 9 and 11 °C.
Ageing potential: enjoy from now onwards, keep 2 to 3 years maximum.
Enjoying & Sharing
Tasting notes: L’Esprit de La Brède Blanc 2011 is characterised by tremendous liveliness and very fruity flavours. The Graves terroir provides this freshness and minerality on the palate, while the Sauvignon brings aromas of grapefruit and lime and the Sémillon adds smoothness.