Grape variety :
Ploussard or poulsard
Grey marl. Named-places: la Touraize, Curoulet.
1.2 ha. Age of the vines: 20 and 40 years.
By hand in 20 kg containers.
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.
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.
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.
9 March 2018
Serving temperature :
Between 13°C and 15°C.
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!