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Octave White 2018
In stock - Ready to be shipped
2900
€29,00
Unit price per
Région
Greece - Samos
Cépages
Muscat Petit Grain
Contenance
75 cl
Alcool
13.5
Couleur
White, Quiet
Millésime
2018
IS THIS WINE FOR ME?
Profil Aromatique
Fleurs blanches
Fruits exotiques
Agrumes
Salinité
Accords Mets & Vins
Profil Technique
Carafage :
Yes
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
Sous le Végétal
Sous le Végétal est le projet viticole ambitieux fait maison, né sur l'île grecque de Samos. Initialement imaginé par Jason Ligas, le projet a pris un nouvel essor grâce à l'expertise de Patrick Bouju, figure emblématique du vin naturel en Auvergne, et au soutien indéfectible de la Maison Culinaries. Ensemble, ils ont insufflé une nouvelle vie à ce terroir unique, en s'appuyant sur le savoir-faire ancestral d'une coopérative locale et en sublimant le cépage emblématique de l'île : le muscat petit grain.
Découvrir le domaine
Learn more about the bottle
Octave White 2018
Sous le Végétal
Octave because okto (eight), eight terraces of four terroirs. This dry white conveys the mineral expression of the rocks present on the island and constitutes a good synthesis of its pedological profile. Schist, limestone, quartz, and volcanic rocks on the eight selected plots. The schist brings salinity, the quartz freshness (acidity), the volcanic rocks austerity, and the limestone tension. The iodine aromas of the Muscat are elegant, avoiding the heavy side of the grape variety. A complex and taut wine, prolonged by a mineral finish. Decanting is recommended to allow it to flourish.
Where?
Villages of Pagondas and Platanos, on the foothills of Mount Karvounis, and on Mount Karvounis itself. Schist, limestone, quartz, and basalt soils.
The vines
Samos small grain Muscat, grown organically in conversion to permaculture. The vines, pruned in goblet form, are harvested by hand from July 23 to September 15, in the early morning.
Vinification
Free-run juice obtained by crushing, vinification without pumping over, aeration, or stabilization. Only settling and topping up are carried out. Vinification is carried out half in 750-liter amphorae and half in 1,400-liter Nomblot concrete vats. Wine without additives, unfiltered, bottled by gravity and transferred by peristaltic pump into black bottles ensuring aging. Aged in bottles with organic cork without paraffin, sealed with a mixture of paraffin and black beeswax.
