GRENACHE NOIR 100%
A first cold fermentation (17°C) in concrete tanks with indigenous yeasts. Once this stage has been completed, part of the wine undergoes a second fermentation (tirage or prise de mousse) in vats and under water at a depth of 15 m for approximately 2 to 3 months depending on the season. The rest is aged on land on fine lees. Once the submerged tanks are removed from the water, the initial composition is reassembled.
At 14-15°C, you will appreciate its discreet perlage. It will take you on a journey towards an explosion of fresh fruit and white pepper.
At 18-20°C, its profile becomes more classic and gives way to a concentration of black cherries, red fruits, spices including cinnamon and black pepper.
It has the ability to adapt to all the simple and convivial occasions that are typically Basque. From pintxos as an aperitif and throughout the meal to cheese (preferably fresh).
ALCOHOL CONTENT 14%
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.