Conservation time
From today until age 10
SKU. AVU1323
Lux White Magnum
2023
In stock
The case of 3 magnums
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Type
white
Temperature
At 10°C, without a decanter, with light aeration
Aging
6 to 8 months in barrels and concrete tanks
Lux White Magnum (2023)
Description
Tasting
Beautiful color, with hints of green. This wine unveils a very delicately complexed smell, with light touches of sweet white fruits, exotic, minty and licorice hints. The palate feels a perfect harmony of round and cool taste. The aftertaste is harmonious and leaves a toasted almond and baked cake hint.
FOOD AND WINE PARINGS
Perfect for a refined aperitif, with grilled or sauced fish, white meats (poultry in cream sauce, veal with morels, veal stew, sweetbreads, Bresse chicken in cream sauce, frog legs), scallops with butter, or Mediterranean cuisine with herbs. It also pairs very well with cheeses, especially hard cheeses (such as Beaufort or Comté), a creamy Saint-Marcellin, or a goat cheese.
FOOD AND WINE PARINGS
Perfect for a refined aperitif, with grilled or sauced fish, white meats (poultry in cream sauce, veal with morels, veal stew, sweetbreads, Bresse chicken in cream sauce, frog legs), scallops with butter, or Mediterranean cuisine with herbs. It also pairs very well with cheeses, especially hard cheeses (such as Beaufort or Comté), a creamy Saint-Marcellin, or a goat cheese.
Grape variety
Lux white 2023 : Clairette 65% (freshness and delicacy) Roussanne 35% (power and generosity)
Vinification
Harvested by hand and rigorously sorted, the grapes are carefully selected to guarantee optimal health and perfect ripeness. They are then transported to the winery in small containers to prevent crushing.
Pressing is carried out by direct pneumatic pressing, without destemming, and the must is clarified by cold settling. Vinification takes place in temperature-controlled stainless steel tanks: slow fermentations allow the specific aromas of each grape variety to express themselves. Once vinification is complete, the wines are blended and aged on fine lees for six months. A portion of the Roussanne is vinified and aged on lees with bâtonnage (lees stirring) in oak barrels for six months, then blended shortly before bottling. The blending of the wines aged in tanks and barrels is carried out shortly before bottling.
Pressing is carried out by direct pneumatic pressing, without destemming, and the must is clarified by cold settling. Vinification takes place in temperature-controlled stainless steel tanks: slow fermentations allow the specific aromas of each grape variety to express themselves. Once vinification is complete, the wines are blended and aged on fine lees for six months. A portion of the Roussanne is vinified and aged on lees with bâtonnage (lees stirring) in oak barrels for six months, then blended shortly before bottling. The blending of the wines aged in tanks and barrels is carried out shortly before bottling.