Grape variety :

Ploussard or poulsard

Designation :

Arbois PDO

Terroir :

Grey marl. Named-places: la Touraize, Curoulet.

Acreage :

1.2 ha. Age of the vines: 20 and 40 years.

Harvest :

By hand in 20 kg containers.

Yield :

8 hl/ha (frost in April 2017).

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.

Vinification :

Destemming by hand. No crushing. Gravity vatting with no addition of SO2. Inerting of vat using CO2. Fermentation using indigenous yeast. During vatting, wetting of cap 2 to 3 times a week with no punching down. Alcoholic and malolactic fermentation in vats with no inputs. During devatting, before fermentation is completed, blending of free-run wine and press wine.

Aging :

Completion of fermentation and aging in vats with addition of SO2. Transfer to big wooden casks for 3 months. Gravity bottling with no filtration or fining. Total SO2: 40 mg/ litre.

Bottling :

9 March 2018

Serving temperature :

Between 13°C and 15°C.

Tasting :

Light red colour, fruity, crushed strawberry on the nose, hints of spices with a little veraison. Fresh, light, fruity, and delicate on the palate.

Serving suggestions :

Any Haut-Jura smoked charcuterie... and for any fun, relaxing moments!