Veuve Ambal Blanc de Blancs
A young and vibrant methode traditionelle made in the famous Burgundy region of France and showing lively citrus, apple and rock melon fruit backed up by keen acidity.
After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation. They stabilize wines by cold process to avoid any tartaric haste. The second fermentation is generated by the addition of yeasts and sugar inside the bottle. The Wines are then aged on their lees for 1 year in our temperature-controlled cellars.
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Veuve Ambal Blanc de Blancs
Veuve Ambal Blanc de Blancs
A young and vibrant methode traditionelle made in the famous Burgundy region of France and showing lively citrus, apple and rock melon fruit backed up by keen acidity.
After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation. They stabilize wines by cold process to avoid any tartaric haste. The second fermentation is generated by the addition of yeasts and sugar inside the bottle. The Wines are then aged on their lees for 1 year in our temperature-controlled cellars.
Original: $14.42
-70%$14.42
$4.33Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
A young and vibrant methode traditionelle made in the famous Burgundy region of France and showing lively citrus, apple and rock melon fruit backed up by keen acidity.
After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation. They stabilize wines by cold process to avoid any tartaric haste. The second fermentation is generated by the addition of yeasts and sugar inside the bottle. The Wines are then aged on their lees for 1 year in our temperature-controlled cellars.
