Mauzac Blanc is hand harvested and vinified following the method discovered by monks at St Hilaire Abbey in the 16th century. The first fermentation is halted and the wine bottled with yeast and sugar remaining. The second fermentation restarts as the temperature rises in the spring and the tiny clay balls containing the yeast are removed once the wine is at the right pressure right pressure to ensure it remains stable. With no dosage and no ageing the resulting wine is off-dry and light (just 6% ABV).
Pleasantly off-dry with lovely fresh apple sweetness and naturally lower in alcohol.
Off-dry this Méthode Ancestrale will accompany melon (especially the greener Canteloupe style) with cured ham but also works exceptionally well with fruit desserts; especially apple pie with a good vanilla ice cream.