VAL - SAINTE-MAURE DE TOURAINE AOP BERCEAU 270G (JACQUIN) spices Maceration of the skins in

Maceration of the skins in the must is carried out for about three weeks to allow the release of noble substances and colour

way before even the “Gran Selezione” appellation was introduced

the delicate aromas of chamomile

which are produced during  the natural fermentation

VAL - SAINTE-MAURE DE TOURAINE AOP BERCEAU 270G (JACQUIN) spices Maceration of the skins inIt looks like a cylinder, coated with ash and a thin layer of mould; the paste is compact, without holes, milk white in color Origin: France Raw Material: Goat raw milk produced in a traditional way in the Val de Loire Tasting: The flavor evolves with the refinement, citric and unripe with dough still crumbly in the first two weeks, it becomes more evolved in the under skin keeping a compact and dry heart. At this point, the flavour is characterized