Chateau d'Arveyres Bordeaux Blanc 2014
Save $2.60 (20%)
The grapes are destemmed and gently pressed at a low pressure. The juice is then cooled to allow the lees to fall and deposit. It is then fermented at 62-64 degrees Fahrenheit (17-18 C), an essential range for obtaining a fresh and fruity wine. The wine is aged on its fine lees until March, then bottled in late March/early April.