Lisa
Engaging nose of ripe citrus (tangerine, grapefruit) and exotic fruit. The palate, very well balanced, is full and ripe, digestible, very fresh, reminiscent of the limestone scree of Mont Granier. Lisa is a cuvée of Apremont conceived by Jean-Claude Masson as a tribute to his daughter.
To be enjoyed around 10/12°C
Soil/terroir
steep limestone hillside at an altitude of over 350 metres facing south/south-east
Method of cultivation
Permanent working of the soil, no chemical weedkillers, pesticides or insecticides, regular grassing and ploughing. No search for certification, simply to get the quintessence of the grape variety and the terroir.
Manual harvesting with an important sorting at high maturity or even over-ripeness.
Vinification
Slow pneumatic pressing, strict settling. After vatting, the alcoholic fermentation takes place slowly thanks to the indigenous yeasts.
Ageing
Only in vats on fine lees.
Food and wine pairing
Aperitif, Savoyard fondue, raclette, tartiflette, cheese soufflé, freshwater fish (pike, perch, trout, féra), seafood, marinated raw fish, reblochon, Beaufort
Our recommendations When and how to serve it?
What a dish with the Lisa?
Practical information
And to finish More Information
The Estate Jean Masson & Son
"Jean-Claude Masson est incontestablement le chantre de la jacquère. Fort d'une tradition familiale bien ancrée au Reposoir, merveilleuse banquette faisant face au massif des Bauges, au cœur du vignoble d'Apremont, il récolte mûr et isole les cuvées selon les terroirs et selon son humeur.
En résultent des vins d'une ampleur et d'une richesse inhabituelles, vinifiés et élevés en cuve inox, capables d'évoluer en se complexifiant pendant plus d'une décennie, tout en conservant le caractère incisif et fluide de la jacquère. Une vision originale et indispensable au panorama des meilleures cuvées de Savoie." 1* RVF Guide
A noter que ses bouteilles sont présentes dans 52 restaurants étoilés, dont les 5 plus prestigieux de New-York, rien que ça !
The Estate Jean Masson & Son
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