Anne Gros & Jean Tollot La Vermentino 2018

Anne Gros & Jean Tollot La Vermentino is a vibrant and expressive white wine from France, made entirely from Vermentino. Fermented in vats and presented without barrel ageing, this cuvée captures the freshness and purity of the fruit. Aromas of white flowers, fennel, and stone fruit lead to a palate that is both round and lively. The texture is smooth and generous, balanced by bright acidity, while subtle aniseed and fruit notes deliver an irresistibly gourmet finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Fresh
Grape Varietal: Vermentino
Tastes Like: White peach, fennel, citrus zest, aniseed, white flowers
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: IGP Pays d'Oc
Region: Languedoc, France
Terroir: Clay-limestone soils with Mediterranean influence
Aging: Fermented in stainless steel, no barrel ageing
Serving Temperature: 8–10°C – Best served chilled

Anne Gros & Jean Tollot is a collaboration between two renowned Burgundian winemakers who brought their talent to the Languedoc. With a focus on precision, fruit purity, and terroir expression, they produce elegant, characterful wines. La Vermentino is a fresh and gourmet white wine crafted with minimal intervention, allowing the varietal's floral and herbal charm to shine through. It is an excellent expression of Mediterranean freshness and finesse.

Seafood: Grilled calamari with lemon or fish tacos with fennel slaw.
Poultry: Chicken with tarragon cream or lemon thyme roast chicken.
Vegetarian: Fennel and citrus salad or goat cheese and herb tart.
Meat: Pork tenderloin with apple and fennel or veal with sage butter.

Chèvre: Bright and creamy, enhancing the wine's acidity.
Brie: Mild and rich, complementing the wine's texture.
Ricotta: Light and fresh, matching the wine's fruity profile.
Tomme de Chèvre: Earthy and herbal, pairing well with aniseed notes.

Brandade de Légumes (Vegetable Purée with Olive Oil)

Ingredients:

• 2 zucchinis, chopped
• 2 potatoes, peeled and cubed
• 1 fennel bulb, sliced
• 2 garlic cloves, minced
• 4 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs (parsley or thyme), for garnish

Instructions:

1. Steam or boil zucchini, potato, and fennel until tender.
2. In a pan, gently sauté garlic in olive oil.
3. Blend vegetables and garlic with olive oil until smooth and creamy.
4. Season with salt and pepper. Garnish with chopped herbs.
5. Serve warm or room temperature with crusty bread and a glass of Anne Gros & Jean Tollot La Vermentino.