Description
Damien Bonnet surprises us once again at Domaine de Brin with this whole-bunch maceration of Mauzac in stoneware jars. The bouquet is sublime: citrus peel, mandarin, orange blossom, wax… On the palate, it is full-bodied and slightly spicy, underpinned by a tannic structure that leaves a hint of bitterness on the finish. The ideal companion for well-matured cheeses.
In the vineyard
The Mauzac vines at Domaine de Brin grow in very stony clay-limestone soil on a south-facing slope at an altitude of 285 metres. Natural grass cover between the rows and soil cultivation between the vines.
In the cellar
The grapes are harvested by hand at the variety’s optimal ripeness. Vinification is carried out using whole bunches. Skin contact (maceration) lasts for 3 weeks. The press juice and free-run juice are blended for ageing in vats until bottling in the spring.
What to eat with a Mauzac maceration from Domaine de Brin?
FOOD & WINE PAIRING
:
- Chicken tagine
- braised shank
- guinea fowl with cabbage
