This is a great wine to accompany Shellfish. I tried this with Tom, the owner of Fins restaurant Fairlie Largs, we had his amazing Hot Shellfish Platter and it was sublime. The zesty Lemon acidity cuts through the creamy rich sauce with all the flavours of Picpoul. Consequently I ordered it all and is now featured in his shop as BYO for the restaurant. A great alternative to Sauvignon Blanc.
A fresh nose, grapefruit and grassy nuances with a crisp mineral background. Citrussy dry palate with hints of apple along with that mineral quality throughout. Superb quality for the money!
The Florensac terroir is one of the oldest planted vineyards near the Mediterranean coast and unusually for the South of France, this is a specialist white wine producer benefiting from the cooling breezes that moderate the heat. Les Vignerons de Florensac is a wine cooperative consisting of 89 growers, rich in ancestral knowledge working together to produce the best of each grape varietal in respect of the local environment and terrior.
Bordered by the Etang de Thau, the soil is characterised to the north by a vast clay-limestone plateau, and to the south by a plain made up mainly of sand deposits. The influence of the Mediterranean and the pond offers a temperate climate very favourable to the development of aromas by limiting the thermal differences between day and night in the very dry summer period.
The grapes are harvested at night and immediately destemmed at the winery, followed by a cold maceration of the fruit for 2 hours, thereafter the grapes are then gently pressed. Fermentation occurs at cool temperatures to maintain the fresh fruit flavours.