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The acidity and minerality makes for a crisp and refreshing wine with a long lingering finish
mild cheeses
Predominantly made from the regions noble Grenache variety
March sees the start of the botrytis in the vineyard developing until harvest in early May when desired sugar levels have been achieved
Macabeo 30% and Parellada 30% and crafted using the traditional method
B de Chateau Bastor-Lamontagne Bordeaux Blanc casablanca The acidity and minerality makesChteau Bastor Lamontagne is situated in the commune of Preignac in the heart of the Sauternes appellation. B de Chteau Bastor Lamontagne follows in the path set out by the famous winemaker Pierre Dubourdieu who was able to identify and develop the fantastic potential of the Sauvignon grape variety on the perfectly adapted soils of this region. Winemaking 100% Sauvignon Blanc. Vinified and fermented in 300 litres barrels and aged for 5 months in 300
