The White Floc de Gascogne

The white Floc de Gascogne finds much aromatic finesse, fresh fruit and citrus notes from the
Colombard; the Ugni-Blanc grape with its acidic freshness brings dried fruit aromas and the Gros
Manseng a soft round fruitiness. These 3 traditional grapes are dominant though other varieties
can be used including: Mauzac, Sémillon, Petit Manseng, Baroque, Sauvignon Blanc and Folle
Blanche.
During the harvest, the fresh grape juice and young Armagnac (two thirds to one third) are blended
in airtight tanks. The blend is left to rest until the end of winter.
Later on, Floc de Gascogne is subject to a series of careful preparations : racking, refining,
filtration, cold stablization … and hence the new Floc de Gascogne is ready in the spring.
Suggestion: The Floc the Gascogne is the ultimate aperitif from Gascony, it should be drunk chilled
(7°C).

Floc de Gascogne and foie gras: In order to distinguish such a delicate food, Gascon vintners have
associated it with white Floc de Gascogne. The smooth structure of foie gras marries with the
sweetness of the drink and the hint of acidity of the latter lends balance.
As a dessert: millefeuille with white Floc de Gascogne

Store the bottle upright and corked in the fridge. Drink within 3 months

Alcohol can damage your health, please drink responsibly.