methode gaillacoise - domaine des terrisses

Brigitte et Alain CAZOTTES
METHODE GAILLACOISE
CÉPAGE
100 % Mauzac
TERROIRS
Vignes en fond de coteaux, les moins argileux
VENDANGES
Manuelle exclusivement.
Pour obtenir de la finesse et préserver la fraicheur et les arômes
gourmands de fruit frais, notamment pour le brut, la récolte est
précoce.
VINIFICATION
Méthode Gaillacoise ancestrale. Elle ne procède à aucune adjonction
de sucre. Les sucres résiduels, notamment pour le doux et demi-sec,
sont exclusivement issus des sucres du raisin. Le doux titre 8.5 %, le demi-sec 10 % et le brut
11.5 % d’alcool.
ACCORDS
Servir entre 10° et 12°C.
Pour le brut, à l’apéritif ou avec du saumon fumé, du caviar ou du chocolat noir.
Les demi-sec et doux, très rafraichissants, à l’apéritif ou avec un gâteau sec ou une
pâtisserie.
EARL CAZOTTES – DOMAINE DES TERRISSES Vins AOP GAILLAC – 81600 GAILLAC
Tel 05 63 57 16 80 – Fax 09 70 62 71 36 – Mail [email protected] –Site
www.domainedesterrisses.com
Brigitte et Alain CAZOTTES
METHODE GAILLACOISE – Sparkling Wine
GRAPE VARIETIES
100 % Mauzac
TERROIR
Soils with the least clay, on the lower slopes.
HARVESTING
Harvested early and exclusively by hand so as to ensure finesse and
acidity with fresh fruit flavours, especially for the brut version.
VINIFICATION
Ancestral method of Gaillac. There is no addition of sugar: any
residual sugars, especially for the sweet and demi-sec versions, are
the natural sugars from the grapes. The sweet version contains 8.5%
alcohol, the demi-sec 10% and the brut 11.5%.
The musts are kept at 12°C and then filtered once the fermentation is
in its energetic stage. The base wine must keep balance and enough
sugar and natural yeasts to ensure bottle fermentation afterwards.
The bottles are then kept on racks for a minimum of 12 months. Disgorged “à la volée”
according to market demand and only after manual ridding which helps maintain good
aromatic freshness. Natural cork closure with wire.
AGEING
Bottle in early Spring when outside temperatures have risen and favour yeast activity.
TASTING NOTES
The demi-sec is fruity and lightly sweet.
CELLARING POTENTIAL
To be drunk young and over the 2 years after disgorging.
FOOD PAIRINGS
Serve between 10 and 12°C. The brut makes a good aperitif or marries well with smoked
salmon, caviar or dark chocolate. The demi-sec and sweet versions are refreshing as an
aperitif or to accompany sponge cake and other pastries.
EARL CAZOTTES – DOMAINE DES TERRISSES Vins AOP GAILLAC – 81600 GAILLAC
Tel 05 63 57 16 80 – Fax 09 70 62 71 36 – Mail [email protected] –Site
www.domainedesterrisses.com