Domaine Haut Marin No.1 Littorine Blanc
A short maceration on the skins is followed by pneumatic nitrogen pressing and cold setting. Vinification and ageing lasts at least 3 months, in stainless steel tanks and concrete tanks to get keep the fresh aromatic qualities of the Colombard and Ugni Blanc.
Producer Profile
Established in Gascony in 1920 by an adventurous Swiss winemaker, Jean Francois Morel. After starting with only 10 hectares Domaine Haut-Marin has now expanded to 270, but remains a family run enterprise to the present day, creating thirst quenching, fruit-forward wines. Elizabeth Prataveira, the 4th generation winemaker and owner, works alongside her brother Philippe who focuses on caring for the vineyards. The land of what is now the domaine was covered by the sea 23 million years ago, and so the soils are full of ancient marine fossils which are referenced in the names and labels of their wines.
Domaine Haut Marin No.1 Littorine Blanc
A short maceration on the skins is followed by pneumatic nitrogen pressing and cold setting. Vinification and ageing lasts at least 3 months, in stainless steel tanks and concrete tanks to get keep the fresh aromatic qualities of the Colombard and Ugni Blanc.
Producer Profile
Established in Gascony in 1920 by an adventurous Swiss winemaker, Jean Francois Morel. After starting with only 10 hectares Domaine Haut-Marin has now expanded to 270, but remains a family run enterprise to the present day, creating thirst quenching, fruit-forward wines. Elizabeth Prataveira, the 4th generation winemaker and owner, works alongside her brother Philippe who focuses on caring for the vineyards. The land of what is now the domaine was covered by the sea 23 million years ago, and so the soils are full of ancient marine fossils which are referenced in the names and labels of their wines.
Domaine Haut Marin No.1 Littorine Blanc
A short maceration on the skins is followed by pneumatic nitrogen pressing and cold setting. Vinification and ageing lasts at least 3 months, in stainless steel tanks and concrete tanks to get keep the fresh aromatic qualities of the Colombard and Ugni Blanc.
Producer Profile
Established in Gascony in 1920 by an adventurous Swiss winemaker, Jean Francois Morel. After starting with only 10 hectares Domaine Haut-Marin has now expanded to 270, but remains a family run enterprise to the present day, creating thirst quenching, fruit-forward wines. Elizabeth Prataveira, the 4th generation winemaker and owner, works alongside her brother Philippe who focuses on caring for the vineyards. The land of what is now the domaine was covered by the sea 23 million years ago, and so the soils are full of ancient marine fossils which are referenced in the names and labels of their wines.
