Ermes Pavese's Blanc de Morgex et de La Salle shows delicate floral aromas on the nose, with hints of herbs. The palate is refreshing and well balanced, with flavours of pears and a touch of white pepper.
Ermes Pavese harvests their grapes by hand. Once in the winery, the whole bunches are gently pressed with a pneumatic press. Fermentation is carried out in stainless-steel vats and lasts for two weeks. The wine is then kept on the lees for six months with frequent bâtonnage. During this time, malolactic fermentation takes place, which smoothes the high acidity levels of the Prié Blanc grape.
Ermes Pavese's vineyards are the highest in Europe, sitting at an altitude between 900 to 1200 meters on the sunniest slopes of the Dora Baltea riverside in the communes of Morgex and La Salle. These vineyards escaped the phylloxera crises thanks to their isolation and altitude. As a result, all the vines remain ungrafted.
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