Olivier Cazenave decided he wanted to own vineyards, and as he says: “you would have had to be crazy to buy a property in Bordeaux in 2003” His irrepressible and somewhat ‘revolutionary’ approach to winemaking and love of breaking the rules, had to find an outlet in such a traditional region, hence the creation of Bel a Ciao. The Semillon grapes come from really healthy vineyards in the Entre-Deux-Mers, harvested in early September, a little later than other varieties. Vinified as you would a red wine, protected with carbonic ice during the filling process, with 2 weeks of skin maceration of the Semillon must to extract the orange colour, before a gravity fed run off into a separate tank for 6 months at 5°C until bottling. If vintage conditions allow, there are no added sulphites in order to preserve the authenticity of the site and variety. A tiny amount of Sauvignon Blanc (2%) is added just before bottling to enhance the freshness and acidity.
Tasting Note: Refreshing citrus aromas such as tangerine as well as wild flowers. The mouth is fresh, lively and complex with notes of fresh tropical and citrus fruits. A slightly spicy, long lemon finish.
Food match: Exotic spicy food or citrus based dishes, oysters and seafood.
