Grape variety :
Except for pinot noir, the winegrower can choose the grape variety and the proportions. Our 2014 vintage comprises 1/3 Ploussard, 1/3 Chardonnay & 1/3 Savagnin.
Grey marl. Named-places: La Chenaillotte, Petit Curoulet, Sur la Régole.
In very dry weather. Hand-picked and put in wooden crates with the bottoms covered in straw. The grape-picker selects and cuts the healthy, well-aired bunches, which are placed directly in the crates (3 kg/crate). The grapes left on the vines will be picked later to make the estate's other wines. The crates are then transported to where the grapes will be dried.
Raisining (= drying) :
The crates are stored on pallets directly after the harvest. Weather permitting, the pallets are left in the sun during the first days of raisining. They are then stored in the attic for at least 8 weeks. Two fans circulate the air for the first 2 weeks. It is forbidden to heat the room or use a fan heater. The grapes must dry out without spoiling. We are not looking for "noble rot". According to the year, the grapes are sorted crate by crate to remove any rotten grapes. They must reach the press sound.
During the winter following the harvest, the grapes are pressed once they are concentrated enough (approximately 330g sugar/litre). To extract as much juice as possible, the grapes are pressed for 18 hours in a pneumatic press.
After pressing, gravity settling for 48 h. Alcoholic fermentation in vats with exogenous yeast. Fermentation takes place over several months. When the vin de paille reaches 14% PA, "the middle" becomes too "toxic" for the yeast, which then dies. A little sugar remains in the wine called residual sugar. For the 2014 vintage, the sugar content after fermentation was 136 g/litre. No malolactic fermentation in vin de paille.
100 kg of grapes after raisining produce 15 to 20 litres of juice.
Production 2014 :
Aging for 2 years in oak casks. Light filtration before bottling.
Gravity bottling on 6 October 2017.
Serving temperature :
Between 8°C and 10°C.
Amber colour due to the selection of red grapes when picking. Hints of fresh figs, dried apricots, and walnuts on the nose. Lovely moderate sweetness with dried apricot on the palate, and then the natural acidity gives this Vin de Paille balance and elegance.
Serving suggestions :
As an aperitif, alone or with foie gras, with chocolate desserts, bitter chocolate... The more audacious will try the pairing with a blue-veined cheese...