UGNI BLANC 50%
"Pressurage champenois, détourbage serré à froid" and first fermentation in stainless steel vats as for a sparkling wine. Once this first fermentation is complete, part of this wine undergoes a second fermentation (tirage or prise de mousse) in vats and underwater at a depth of 15m in the Bay of Saint-Jean-de-Luz for approximately 2 to 3 months depending on the season. The rest is aged́ on land on fine lees. Once the submerged vats are removed from the water, the initial composition is reassembled.
A crystal clear colour, with very fine bubbles that turn into foam when served. The scent on the nose is mineral, salty and iodized. The taste on the tongue is very fresh and chiselled around a citrus palette made of lime, yuzu, guava and passion fruit.
Very dry, it has been finely elaborated to match a very creative Basque cuisine. Excellent as an aperitif with oysters, foie gras or charcuterie. Perfect with fish or mature or "blue" type cheeses.
ALCOHOL CONTENT 11%
In 2007, Emmanuel Poirmeur filed a patent for subsea wine vinification and ageing. This new technique involves using the sea to deliver all the physical conditions needed for winemaking: pressure, darkness, constant temperature and - most important of all – motion generated by tides.
Since 2008, EGIATEGIA has carried out fermentations in tanks immersed 15 metres deep in the Bay of Saint-Jean-de-Luz. This stage corresponds to the second alcoholic fermentation, also known as sparkling method or “tirage” or “prise de mousse” in sparkling winemaking processes. This stage supports the often neglected or little known yet essential role of yeasts in the winemaking process.