Grape variety :

2/3 Chardonnay ; 1/3 savagnin.

Designation :

Arbois PDO

Terroir :

Blue marl. Southwest facing hillside. Altitude: 350m.

Surface area :

0.75 ha. Named-place "Petit Curoulet" - age of the vines: 20 to 60 years.

Harvest :

By hand

Yield :

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.

Vinification :

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.

Aging :

18 months on fine lees in in tuns. Topping up weekly throughout aging. Floral blend.

Bottling :

No filtration. Cork stopper 49/25.

Serving temperature :

Between 10°C and 13°C.

Serving suggestions :

Grilled fish, smoked eel, crayfish, vegetable terrines.