Grape variety :
Blue marl. Northwest facing. Altitude: 300 m.
0.70 ha. Named-places "Petit Curoulet" and "la Chenaillotte". Age of the vines: between 10 and 40 years.
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. Spontaneous alcoholic fermentation with indigenous yeast. Alcoholic fermentation, malolactic fermentation, and aging in tuns (28 hl).
18 months on fine lees in tuns (28 hl). Topping up weekly throughout aging.
No filtration. Cork stopper 49/25.
Serving temperature :
Between 10°C and 13°C.
Serving suggestions :
smoked, grilled fish, scallops, sweet and sour dishes.