The actual product may vary from the images shown on the website.
Baltasis sausas
The vineyards are centred on the hilly region just south of the River Dordogne on the way to the mediaeval town of Creon. Grapes are picked at the early hours of the day when temperature is still low to preserve the freshness of the fruit. The juice is then chilled for 24 hours before fermentation in stainless steel tanks temperature controlled. The wine is racked as soon as fermentation is completed. A pale yellow robe, full of aromas of red currants, juicy apple, white peaches, complemented by a light vanilla note. In the mouth, the wine is elegant, crisp, fruity. The aftertaste is medium-length, mild, complemented by a particularly light note of sweet spices. It’s totally ready to drink.
Serve at 12-14 °C with a halibut steak with caper sauce, seafood-flavored citrus herb sauce or soft cheeses.
In 1994 Jonathan Malthus, Englishman originally from Africa, realized his old dream – sold his industrial engineering firm and bought a vineyard in the heart of French winemaking - Bordeaux, Saint-Emillione. Arriving in Saint-Émilion during the ‘garage period’ in the 1990s when breaking the rules of classic Bordeaux was all the rave, Jonathan soon gained a reputation for being able to produce a range of wines which stood out just as successfully for being unique as for being top quality. Bold winemaking technologies: extremely low yields, double grape re-harvesting, low-temperature fermentation, helped British winemaker make the Saint-Emillion grand cru list. Mr. Maltus has always been a strong believer that a bottle of wine should be judged by the taste of its contents over the ‘big name’ label slapped on the front.
