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Colombard 60%; Ugni Blanc 40%.
Produced with grapes from Gers growing on Limestone-Clay and Silica-Clay soils.
The grapes are macerated on the skins for 24 hours before slow pressing and a 48 hour period of settling. Fermentation is slow and the wine is aged on the lees before bottling.
The Verhaeghe began making wine in Cahors in the Lot region in the 1950's. Today it is in the hands of Pascal and Jean-Marc, who manage their 25 hectares of vineyards, spread over 3 parcels, and wine making, including the famous "black" wine, Cahors Rouge.
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