Auxerrois
White wine from Côtes de Meuse
The Lorraine grape variety!
The Auxerrois grape variety was developed in Lorraine at the time of the replanting of the vineyard after phylloxera by the Laquenexy fruit research center in Nancy.
It is the grape variety best suited to the soil and climatic conditions of Lorraine .
With late bud burst which protects against the risk of spring frosts and early maturity which gives it the famous roundness in the mouth without too much acidity, it is the grape variety best suited to the soil and climatic conditions of Lorraine.
AuVigne
It is not a very easy grape variety to cultivate, it is very sensitive and demanding around the flowering period, if it is too hot or too humid it loses part of its flowers and therefore the future grapes.
It is an early ripening grape variety, it is actually the first to be picked during harvest and tends to lose its freshness very quickly, so the decision of when to pick is crucial.
Auxerrois has a fairly wide aromatic palette depending on the maturity of the grapes.
When grapes are picked early or during a cold vintage, we get a fairly fresh aromatic profile of pear, grapefruit and nectarine lifted by a fresh acidity and crisp mouthfeel.
When we pick late or in a hot vintage we are on a very ripe style with aromas of mango, apricot, guava and pineapple with a very rich, full-bodied and oily palate.
As it ages, it can take on honeyed flavors and deepen its golden color.
Winemaking
The winemaking process is very simple with minimal intervention.
The grapes are pressed very gently at low pressure for a longer period of time in order to extract all the aromatic components from the grape skins without extracting any astringency from the seeds.
We favor high-solids fermentation for Auxerrois to accentuate the naturally oily mouthfeel of this grape variety. We therefore prefer alcoholic fermentation of juice, quite thick, at very low temperature in order to leave the aromatic compounds in the wine and to avoid any evaporation of these precious volatile compounds.
Once fermentation is complete, the wine remains on its lees for at least 4 months and is stirred regularly to add more complexity to the wine.
We taste the wine regularly to decide the ideal time for bottling. the wine is marketed at least 2 months after bottling to obtain perfect balance in the bottle.
Tasting
With its aromas of white flowers, pears, mango, guava and cardamom, a round and fresh mouth. The velvety side of this wine highlights the finish to let you appreciate the finesse of the Auxerrois.
Our Auxerrois can be enjoyed alone as an aperitif or with white meats, asparagus and spicy dishes.
some suggestions for food and wine pairings with Auxerrois:
Seafood : Auxerrois, with its freshness and aromatic profile, goes well with seafood such as mussels and shrimp. The liveliness of the wine complements the delicate flavors of the seafood.
Fish : It pairs well with fish dishes, whether grilled, poached or prepared with light lemon or herb-based sauces. The lightness of the Auxerrois does not overwhelm the subtle flavors of the fish.
Soft Cheeses : Try Auxerrois with soft cheeses such as Brie or Camembert. The creamy texture of the cheeses complements the finesse of the wine.
Poultry : It can be combined with poultry dishes, whether roasted, grilled or steamed. The freshness of Auxerrois balances the flavors of the poultry well.
Salads : Auxerrois is a great choice to accompany fresh salads, especially those containing ingredients such as lettuce, citrus, and nuts.
Consume between 8° and 10°C
Aging potential: 3 to 4 years.