Cuvee Jean Paul Demi Sec

The Gascony area of south west France is an excellent source of Colombard and Ugni Blanc which together provide a pleasant mix of tropical and herbaceous flavours. Vines are trained using the Guyot system and vigorous grape selection is used to capture the fresh
aromatics and flavour. On delivery to the cellar, the grapes are cooled then undergo maceration on skins for 10-15 hours before pneumatic pressing an decanting to clear juice. We then keep the wine on fine
lees to retain maximum freshness before blending into the final cuvée. To ensure freshness, we blend and bottle three of four times a year - an intricate process essential to maintaining stylistic continuity and
quality, one which demands knowledge of how each component parcel will evolve. An additional level of residual sugar is permitted for the Demi-Sec to give a more rounded palate in comparison to the Sec.