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The sparkling AOC Gaillac comes from the AOC Gaillac, and its wines are produced (about 2,500 hectoliters) on the same appellation area of 3,900 hectares northeast of Toulouse. Although the terroirs, climatic conditions and grape varieties remain the same, specific harvesting and vinification methods allow the production of this sparkling wine. Harvesting only takes place when the grapes are over-ripe, then the wines will acquire their effervescence through bottle fermentation, carried out according to 2 distinct techniques: the c method or the traditional Champagne method.
The first, reputed in fact older than in Champagne, uses the natural sugar of the grape, with spontaneous fermentation in the spring following bottling.
The second consists in adding sugar to the still wine, to provoke a second artificial fermentation. Sparkling Gaillac wines are available in brut, demi-sec and doux.
They are rich wines with a great freshness in the mouth, with very fine bubbles, particularly appreciated in kir royal. Even if it is more random, the Gaillacoise method offers fruitier wines, with character, and which retain their regional typicity. They develop the apple aromas typical of Mauzac, which this method favours with Mauzac rosé.
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