Egly-Ouriet, Brut, Grand Cru, Ambonnay

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

this single vineyard sauvignon blanc is hand-harvested & quite vibrant! citrus & sea air on the nose with white fruit, lemon zest & minerality on the palate

Hand-harvest Sauvignon Blanc grapes from the single vineyard, ensuring only the best quality grapes are selected.

Harvesting the Grapes

Carefully crush and press the harvested grapes to extract the juice, minimizing skin contact to maintain the wine's vibrancy.

Crushing and Pressing

Add the yeast to the extracted juice and allow it to ferment in a cool environment for several weeks until fermentation is complete.

Fermentation

Once fermentation is complete, gently stir in the citrus zest for additional aroma and flavor.

Adding Citrus Zest

Rack the wine to remove sediment and clarify it, allowing the wine to develop its minerality.

Racking

Bottle the wine under sterile conditions and seal. Allow the wine to age before releasing it for sale.

Bottling

Sauvignon Blanc grapes

Water

Yeast

Citrus zest (lemon or lime)

Sea salt

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Pinot Gris

Make Sancerre, Domaine Cherrier Père Et Fils, ‘La Croix Poignant’, Loire Valley, France, 2024 Recipe in just 3h . this single vineyard sauvignon blanc is hand-harvested & quite vibrant! citrus & sea air on the nose with white fruit, lemon zest & minerality on the palate

Sancerre, Domaine Cherrier Père Et Fils, ‘la Croix Poignant’, Loire Valley, France, 2024 Recipe

Descriptors

Tasting Notes

Food Pairings

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