Tête de Bélier White - Languedoc

Tasting
The golden yellow colour heralds a nose of complex notes of smoke, yellow-fleshed fruit, honey and gingerbread, lifted by touches of oak.

The palate is broad, supple and balanced, with notes that are both refreshing and rounded on the finish.

Terroir
Located 20 km north-east of Montpellier, the Puech-Haut terroir covers 150 ha at altitudes ranging from 50 to 150 metres. This terroir of rolled pebbles is shaped by the maritime climate.

Information

Appellation: AOP Languedoc
Grape varieties: Roussanne, Marsanne, Grenache Blanc, Viognier
Pairings: fish in cream sauce, veal chop with chanterelles, soft cheeses...
Ageing potential: 3 to 7 years

Technical sheet

Vintage
2024
Grape varieties
Grenache Blanc, Marsanne, Roussanne, Viognier
Yield
35 hl/ha
Soil
Clay-limestone, pebbles rolled by the Rhône in the Quaternary
Winemaking
Direct pneumatic pressing. Cold static settling. Alcoholic fermentation in new and one-year-old barrels. Ageing: 10 months in oak barrels on fine lees, with regular stirring in the first months.
Serving
10 - 12°C

THE CUVÉE

Tête de Bélier, AOP Languedoc white

Tête de Bélier white is a Puech-Haut wine in the AOP Languedoc. It blends Roussanne, Marsanne, Grenache Blanc and Viognier, on clay-limestone soil with pebbles rolled by the Rhône in the Quaternary, with a yield of 35 hl/ha. Its golden yellow colour heralds a complex nose of smoke, yellow-fleshed fruit, honey and gingerbread, lifted by touches of oak. The palate is broad, supple and balanced, with notes that are both refreshing and rounded on the finish.

Serve it between 10 and 12 °C with fish in cream sauce, a veal chop with chanterelles or soft cheeses. It can be kept for 3 to 7 years.

KNOW-HOW

Fermented and aged in barrels

The grapes are pressed directly in a pneumatic press: a membrane inflates in stages and presses the grapes in very precise cycles. The juice is then cold-settled, statically, to obtain a clear juice. Alcoholic fermentation takes place in new and one-year-old barrels, then the wine is aged for 10 months in oak barrels on fine lees, with regular stirring in the first months. A new barrel marks the wine more than one that has already been used, and the wood lets the wine take in oxygen slowly during ageing. Stirring puts the lees back in suspension and brings roundness to the palate.

FOOD & WINE PAIRINGS

Torchon-cooked foie gras with fig chutney

Tête de Bélier White is a wonderful match for a lightly cooked foie gras. Discover our recipe and our sommelier's serving tips.

See the recipe

THE COLLECTION

Other cuvées

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IN BRIEF

Tête de Bélier white in brief

What is Tête de Bélier white?

It is a Puech-Haut white wine in the AOP Languedoc. It blends Roussanne, Marsanne, Grenache Blanc and Viognier, on clay-limestone soil with pebbles rolled by the Rhône in the Quaternary.

What does Tête de Bélier white taste like?

The complex nose combines smoke, yellow-fleshed fruit, honey and gingerbread, with touches of oak. The palate is broad, supple and balanced.

How is Tête de Bélier white made?

After direct pneumatic pressing and cold settling, it ferments in barrels. It is then aged for 10 months in oak barrels on fine lees, with stirring.

Which dishes go with Tête de Bélier white?

Fish in cream sauce, a veal chop with chanterelles or soft cheeses.

At what temperature should Tête de Bélier white be served?

Serve it between 10 and 12 °C.

How long can Tête de Bélier white be kept?

From 3 to 7 years, provided it is stored at a constant temperature with good humidity.