The trick in the wines of Gascony is: use mass grapes (Ugni Blanc and Colombard) to create efficien

The region is primarily known for Armagnac that is created. Ugni Blanc and Colombard grape varieties are common (because cis catering there also Armagnac is made), and this can be found in this blend, along with Sauvignon Blanc and Gros Manseng.
The result of dese four roguish grapes friends is a nice fresh nose where we Sauvignon immediately pick out. Apple, fresh acidity, lime. Clearly still young! We sense the peach and stone fruit Gros Manseng and neutral Ugni Blanc and Colombard are not really addressed. But not entirely necessary.
The trick in the wines of Gascony is: use mass grapes (Ugni Blanc and Colombard) to create efficiency, add flavor with possibly Sauvignon and Gros Manseng and / or Petit Manseng. This reduces costs and it works quite efficiently.
The taste is fresh with kneiter acids present. Apple blossom, citrus, a little bitter (plus tip) and a round finish. Not complex, not quality, but just nice. Aftertaste lingers cis catering fine.
The wine is exactly what you ask for: a wine for an aperitif, a drink, or a stray goat or asparagus. Price quality and a must-buy for spring days! Drink at 8 degrees.
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