Gabbrodo White 2021

De Vini

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€30,50

De Vini

Grape varieties: Melon de Bourgogne

Capacity: 75 cl

Alcohol content: 12.0°

2021

The 2021 Gabbrodo from Christophe Bosque (De Vini) is a pure and mineral Melon de Bourgogne, grown in gabbro soils and aged for 9 months in jars. Fresh, salty, and structured, it pairs perfectly with fish and seafood. A great natural white.

Gabbrodo White 2021

Gabbrodo White 2021

€30,50

€30,50

Delivery 48h to 72h (Metropolitan France)

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Technical Profile



Carafage: No
Ageing potential: 5-10 years old
Serving temperature: 10-12°C
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.
Soil:

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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.