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A brilliant sweet wine produced with as much care as a work of art. More info
The vines are planted on a clay-limestone terroir and the grapes are picked by hand. The yields are minuscule (8hl/ha), resulting in fruits bursting with sugar. The grapes undergo “passerillage” (the process of allowing the grapes to be dried by the sun) twice, firstly while still on the vine, and secondly on reeds. The water in the grapes thus evaporates, allowing the sugar, acidity and aromas to naturally concentrate. The wine is then vinified in stainless-steel vats. The amber colour is particularly intense. The nose gives off honey aromas that are deliciously sweet. There is warmth on the palate, and a fantastic balance between sugar and acidity.
Gaillac Vin d'Autan Plageoles (50cl) It will pair perfectly with the following dishes: Foie gras au porto, Saint Véran, Cannelés bordelais.
The vines are planted on a clay-limestone terroir and the grapes are picked by hand. The yields are minuscule (8hl/ha), resulting in fruits bursting with sugar. The grapes undergo “passerillage” (the process of allowing the grapes to be dried by the sun) twice, firstly while still on the vine, and secondly on reeds. The water in the grapes thus evaporates, allowing the sugar, acidity and aromas to naturally concentrate. The wine is then vinified in stainless-steel vats. The amber colour is particularly intense. The nose gives off honey aromas that are deliciously sweet. There is warmth on the palate, and a fantastic balance between sugar and acidity.
Domaine de Plageoles is a wine estate in south-west France, specifically in the Gaillac appellation. Founded at the start of the 19th century by Jules Plageoles, it’s now the seventh generation running things: brothers Florent and Romain Plageoles. The 25-hectare estate is cultivated using organic methods and boasts exceptional vegetation; this includes native grape varieties like Mauzac, Ondenc, Prunelart, and Verdanel. Plageoles has been instrumental in bringing these grape vines back to life within a region that had become dominated by internationally recognised grapes. In the cellar, the vinification processes are as low intervention as possible, using native yeasts and very little added sulphur. The domain crafts a variety of wine, including dry whites, dessert wines, reds, orange cuvées, oxidative wines, and even sparkling! The result is stunning, an instant favourite for the team.
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