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Fresh caught marron drizzled in a butter garlic jus or ravioli and mushroom ragu
The wine is left with skins for an average of 20 days before pressing and maturation in 10% new
gentle herbaceous lift and a fine
and a delicately bitter finish
Burgundy lovers will rejoice
Latta Tranquil Méthode Traditional NV Oxford Landing Fresh caught marron drizzled inThe palate is bright, creamy, and delicately savoury, opening with lemon zest, white peach, and crisp green applecarried by fresh, lively acidity that keeps the wine energetic and quietly refined. The mousse is fine, persistent, and gently silky, giving a soft, elegant bead typical of Lattas restrained traditionalmethod style. The midpalate shows brioche, almond pastry, citrus blossom, and a subtle chalkmineral thread, adding depth beneath the fruit.
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