François Lurton turns his sights on Sauvignon blanc-based aperitifs

Tuesday October 09 2018 by Vitisphere

“We designed this vermouth as a wine: with a nose, an attack, a middle palate and a finish' explains Xavier-Luc Linglin.“We designed this vermouth as a wine: with a nose, an attack, a middle palate and a finish' explains Xavier-Luc Linglin. - Photo credit : DR

Launched in 2017, Sorgin Sauvignon Blanc-based gin has “far exceeded the initial target of 18,000 bottles sold over the year”, said Xavier-Luc Linglin, CEO of SA François Lurton. Not wanting to disclose any figures, the cellar master revealed though that in 2018 “sales growth will exceed double digits... The surge is huge. This was a niche product that is gaining traction”. Driven by the success of spirits, wine-based aperitifs are on the rise, said François Lurton, who plans to replicate this success by launching a dry vermouth, Léonce

Whilst gin is the latest fashionable spirit (following on from whiskies and rums), vermouth has everything it takes to be the next favourite, claimed Linglin, adding: “You'll see, it'll happen. This is a fresh, ethereal drink, whether it is served on its own on ice or in cocktails”.

Pot still

Already considering creating two new products in his spirits range, François Lurton is developing his SAS Alambic subsidiary company dedicated to spirits. Extension work is planned for the premises in Vayres (Gironde), both for the storage of bottles and barrels to age the gin, and even for installing a still to distil Sauvignon Blanc wines*.

* For vermouth, the recipe is based on distilling Sauvignon blanc (mainly from Gers), macerating citrus fruits and spices, then blending them with a Sauvignon blanc wine (mainly from Languedoc).

 

 

 

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