Chateau Barouillet has been a family business going back at least 8 generations. Vincent Alexis works alongside his father and grandfather to cultivate the land and has pushed the winery into Organic viticulture, starting to convert the soil in 2010 and fully converting all the vineyards by 2014. The domaine controls 45 hectares of vines throughout Monbazzillac, Bergerac Pécharmant, and Cotes de Bergerac.- Jenny and Francois
This wine, to be served well chilled, can be drunk on its own, unaccompanied. It's a festive, aperitif wine, for drinking with friends in summer. It can be drunk at any time of day or night. It goes very well with seafood, Serrano ham in chiffonade, scallop ceviche or Coeur de Neufchatel.
Natural sparkling method. Direct pressing and indigenous yeast fermentation in stainless steel tanks. Light earth filtration when sugar equilibrium is reached, to avoid disgorging. Bottled after filtration, as soon as the wine begins to ferment again. End of fermentation in horizontal bottles, followed by 5 months' bottle ageing.
Tasting Notes: Green apples, lemons, pears, lychee, and honey!
Pairing Suggestions: Lemon Red Snapper, Creamy Baked Oysters, Crab Cakes