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Cavesa le CAVE, le club des amateurs de vins exquis
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Cavesa le CAVE, le club des amateurs de vins exquis
Cavesa le CAVE, le club des amateurs de vins exquis
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Bielersee, Aroma der Landschaft, Mon vieux Pinot noir, Schott - 2021

  • Provenance: Lake Biel
  • Appellation: Bielersee
  • Domain: Schott
  • Grape variety(ies): Pinot noir issu d’une vieille vigne de pinot noir (ceps entre 40 et 65 ans).
  • On-call time: 10 years
  • Alcohol degree: 11.5%
It is one of the greatest Swiss Pinot Noirs, but also one of the most unknown! Vinified without sulphur, in whole bunches, and bottled with a light carbonic gas, this wine is an ode to flowers, black pepper and fresh fruit, expressing through its original approach all the singularity and also the greatness of the Twann limestone terroir!
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Technique

Viticulture

Family estate of 3.5 ha, located in Twann. Anne-Claire took over the property in 2016 (3rd generation), after her training as an oenological engineer in Changins. Biodynamic viticulture from the 2018 vintage. Soils worked every other row for 30 years. Manual weeding and weeding with a weeding machine. Hand-worked. Very steep slopes, difficult to mechanise. Approximately 7500 vines/ha.

Oenology

Natural wine: spontaneous fermentation, no inputs, no sulphites, no filtration, no decarbonisation (contains natural CO2 which protects the wine from oxidation). Naturally cloudy wine, contains a deposit (this also protects it from oxidation). Aged in old barrels (+5 years) on lees for 6 months. Drink within 2 years.

Suggestions for accompaniment

Roast farmhouse poultry - Baked veal loin - Sweetbreads with tarragon.

Liquid geography

domain

Domain

Schott

Domain

Son parcours d’œnologue a été précédé par des études d’histoire de l’art et de sociologie, ce qui l’a sensibilisée aux différents aspects culturels du métier. Pour faire perdurer le patrimoine que constitue ce vignoble, elle souhaite cultiver sa vigne entièrement à la main. Cette philosophie est aussi le reflet de la volonté d’une production durable, soutenue par des considérations issues de la biodynamie.

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