Muscat Sec des Roumanis 2021 - Le Petit Domaine de Gimios

Muscat Sec des Roumanis - Le Petit Domaine de Gimios

Beautiful dry white wine obtained from Muscat à petit-grain vine. The grapes come from an old centennial vineyard that is located on a rocky calcareous terrain, with naturally low yields. The un-stemmed grapes are crushed with the feet, and the fermentation is spontaneous with the only indigenous yeasts. The wine is bottled in the month of May following the harvest without adding sulfur dioxide. Muscat Sec des Roumanis has a pale straw yellow color. The nose is complex and intriguing, with floral aromas, citrus notes and hints of minerals. On the palate it is warm, aromatic, intense, with soft fruity notes and a good freshness freshness.

Service

It is advisable to serve it at a temperature of 8/10 ° in tulip glasses. Wine Wine to drink immediately but if left a few years in the cellar can give great satisfaction.

Pairing

Ideal with seafood, crustaceans and white meats, excellent with seafood crepe.

Winery: Le Petit Domaine de Gimios

Le Petit Domaine de Gimios is located in Saint-Jean-de-Minervois, in the Hérault department. Saint Jean de Minervois is famous for the production of sweet and dry white wines produced with the Muscat grape. The Domaine was founded by Anne-Marie Lavaysse in 1993 with the restoration of old abandoned vineyards. Today together with his son Pierre, he cultivates five hectares of vineyards, which are located at 320 m s.l.m, on calcareous soils rich in skeleton, surrounded by a thick Mediterranean scrub, which guarantees a richer, more complex and protected terroir. Anne-Marie Lavaysse cultivates moscato à petitgrain for white wines, while the two red wines are made from sixteen different native vines, among which dominates the carignan, the historic vine of the Languedoc. Its centenary vines are grown with biodynamic methods, and neither sulfur nor copper nor chemical fertilizers are used. To protect the vines, Anne-Marie uses herbal teas based on aromatic plants. The harvest is manual, and in the cellar the vinification takes place with indigenous yeasts in steel tanks.