Grape variety :
Rich gravel on marl - Southwest facing hillside - Altitude: 350m.
0.35 ha – plot selection "les Corvées" - age of vines: 80 years and 50 years. Density: 6000 to 8000 vines/ha.
Farming method :
Winter and spring : Cane pruning (Guyot). Arch trained. Addition of organic matter at the end of winter. Spring and summer : Disbudding then tying-up. The vines are only treated with copper and sulphur, no pesticides. The soil between the rows and "under the rows" is ploughed several times a year. No chemical weeding. The grapes are hand-picked and put in 300 kg containers.
40 hl / ha.
Pneumatic pressing of whole bunches. Addition of 20 mg/L of SO2 "in the press". Gravity settling of cold juice for 24h. Spontaneous alcoholic fermentation achieved with indigenous yeast. Alcoholic fermentation, malolactic fermentation, and aging in 20 hl tuns.
12 months on fine lees in tuns. Topping up weekly throughout aging. Before bottling, addition of 0 to 20 mg/L of SO2 according to the oxidative stability of the blend.
On the morning of 19/07/2017, "fruit day", clear day with no wind after light plate filtration (K 200). Cork stopper 45/24 Ma Silva.
Serving temperature :
Between 10°C and 13°C.
Fresh, fruity nose with fresh butter overtones. Lively and dense in the mouth with citrus overtones and a more mineral, light woody finish. To be enjoyed between 10 and 13°C.
Serving suggestions :
Scallops, trout fillet with almonds or peanuts, pike quenelles.