- Tasting notes
A clean, concentrated floral nose reminiscent of elder and acacia flower with hint of sage; fresh and distinctive on palate with nicely rounded fruit, light oak spice and a crisp finish.
Cellaring potential: 6 – 10 years.
The story of Lafóa:
- Food Combination
Enjoy it with a snack of fresh goats' cheese and smoked salmon pâté with crusty bread, or as a partner to lobster tail salad, full-flavoured fish dishes, scallops stir-fried with ginger, or goats’ cheese soufflé.
Serve lightly chilled: 12 – 14° C.
- Grape Variety Sauvignon blanc.
Vineyards located in a sunny postion. The soils are sandy, with gravely morainal deposits.
- Yielding 45 hl/ha
- Wine Making
The fully ripe grapes are crushed, briefly left to soak and pressed. The juice is left to decant naturally. Half of the total quality is fermented in stainless steel tanks, the other half in standard oak-casks and barriques. Only the part vinified in oak is allowed to undergo malolactic fermentation. The final blend is made after the wine has aged for 8 months on its fine lees. Light filtering and bottling follows.
- Analytical Data Alcohol: 14% Vol
Total acidity: 6,45 g/l
Sugar-free dry extract: 21,2 g/l
Residual sugar: 2,3 g/l