Pneumatic pressing, cold stabilization, fermentation at controlled temperature of 18°C. For our effervescent wine, we add some residual sugar and stop the fermentation before it is finished to obtain a low alcohol level. We also keep all the natural carbonic gas that we reinforce with an adjunction of gas. An easy-drinking wine, especially enjoyed simply with pizza, sandwiches, salmon bagels, cold buffet or as an original aperitif.
Skin maceration under controlled temperature to obtain the color, pneumatic pressing, juice selection. Cold stabilization, fermentation under controlled temperature about 18°C. Aged in tank until bottling. A summer wine, pleasant and charming, especially enjoyed with barbecue, summer meals, salty tart or as an aperitif.
Vin de Pays des Côtes de Gascogne
Each grape variety is vinified separately. Small skin maceration for the Colombard and the Gros Manseng. Pneumatic pressing, cold stabilization, fermentation under controlled temperature of 18°C. Aged in tank until bottling. Crispy and zesty wine, very pleasant, especially enjoyed with tarts and cakes either salty or sweet, with seafoods, grilled fishes, some cheese.
The first grape variety harvested at Domaine Cassagnoles, generally at the beginning of September. Skin maceration, pneumatic pressing. Cold stabilization, fermentation under controlled temperature about 18°C. Aged in tank until bottling. Harmonious wine, dominated by the fruits, especially enjoyed with seafoods, fishes or as a refreshing apéritif.
Reserve Selection Cuvée Gros Manseng
Skin maceration, pneumatic pressing. Cold stabilization, fermentation under controlled temperature about 18°C. Aged in tank on the lees until bottling. A fresh and complex wine, especially enjoyed with smoked fish or cream sauce fish, asparagus, wok of vegetables, goat cheese.
Côtes de Gascogne Merlot
Traditionnal process of vinification, grapes are destemed directly in the vineyard on the machine during the harvest. Vatting for 8 days. 70% extraction of the juices by running off. Pneumatic pressing. Fermentation under controlled temperature. Aged in tank until bottling. A fruity, fine and harmonious wine to be enjoyed with white meat, poultry and cheese.
6 hour-long maceration at low temperature of 5°C, long fermentation at low temperature of 15°C to respect the fruit.
Cahors "Les Traverset"
3 week-long maceration, aged 9 months in barrel, 1/3 new, 2/3rds second hand.
Cahors "Cuvée Maurin"
6 week-long maceration at 25°C, aged 12 months in tank.