Grape variety :
2/3 Chardonnay ; 1/3 savagnin.
Blue marl. Southwest facing hillside. Altitude: 350m.
Surface area :
0.75 ha. Named-place "Petit Curoulet" - age of the vines: 20 to 60 years.
40 hl / ha.
Farming method :
Winter and spring : "Guyot" pruning. 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, tisanes, and sulphur, no pesticides. The soil between the rows and "under the rows" is ploughed several times a year. Spreading of corn manure (500p) and silica (501) to naturally reinforce the vines. No chemical weeding. The grapes are hand-picked and put in 300 kg containers.
Pneumatic pressing of whole bunches. Static gravity settling. After pressing, blending of Chardonnay and Savagnin juice (2/3-1/3) for fermentation together. Spontaneous alcoholic fermentation with indigenous yeast. Alcoholic fermentation, malolactic fermentation, and aging in 20-hectolitre tuns.
18 months on fine lees in in tuns. Topping up weekly throughout aging. Floral blend.
No filtration. Cork stopper 49/25.
Serving temperature :
Between 10°C and 13°C.
Serving suggestions :
Grilled fish, smoked eel, crayfish, vegetable terrines.