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Gabbrodo White 2021
In stock - Ready to be shipped
3050
€30,50
Unit price per
Région
De Vini
Cépages
Burgundy Melon
Contenance
75 cl
Alcool
12.0
Couleur
White, Quiet
Millésime
2021
IS THIS WINE FOR ME?
Profil Aromatique
Agrumes
Salinité
Accords Mets & Vins
Profil Technique
Vinification :
Raised without any additives, it spends 9 months in 10hl stoneware jars. This gentle and breathable breeding method allows the wine to be preserved while developing its full potential, without artifice or excessive intervention.
Carafage :
No
Température de service :
10-12°C
Potentiel de garde :
5-10 years old
Decoding Wine
Sufficient
Woody
Complex
Floral
Expenses
Fruity
Gobble
Light
Sweet (wine)
Mineral
✔︎
Oxidative
Beading
Powerful
Round
✔︎
Salinity
Dry
✔︎
Tannic
Strained
De Vini
Christophe Bosque, avec De Vini, propose des vins naturels sans intrants, souvent issus de cépages locaux et avec une forte identité.
Découvrir le domaine
Learn more about the bottle
Gabbrodo White 2021,
De Vini
The Gabbrodo 2021 from De Vini (Vinilibre) is an ode to the terroir of the Pays Nantais. This natural wine without any additives delicately expresses the Melon de Bourgogne, the region's emblematic grape variety. Made from gabbro soils, a rare volcanic rock in the Loire region, it benefits from a nine-month aging in sandstone jars, giving this exceptional white remarkable purity and tension.
Its pale color with golden highlights announces a luminous and crystalline wine. The nose seduces with its freshness and aromatic complexity: notes of citrus (lemon, grapefruit), white fruits (pear, peach), and a hint of iodine that recalls its maritime origins. On the palate, the attack is frank and lively, driven by beautiful acidity and sharp minerality. The aging in jars adds a silky texture while preserving the wine's tension and freshness. The finish is long and saline, with a delicately smoky persistence that invites further sipping.
The Gabbrodo 2021 is an ideal companion to seafood. It will enhance scallops with truffles, grilled lobster, sea bass in a salt crust, or pikeperch with beurre blanc. Serve between 10 and 12°C, it can be enjoyed now for its brilliant freshness or can be cellared for 5 to 10 years to reveal all its complexity.
