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Bourgueil, Jour de Soif, Dom. du Bel Air - Gauthier P&F - 2022

It’s obvious: as a thirst-quenching wine, this cru offers all the virtues it promises. A veritable basket of red berries and flowers, it gives the impression of being in direct contact with the fruit, notably through its juicy, supple, hedonistic character, accentuated by the absence of sulfur. A cuvée that restores its noble distinction as a thirst-quenching wine! Guide Vert RVF: 89/100
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Technique

Viticulture

Terroir: 60% gravel on the terrace, 40% clay mid-slope. Southern exposure. Average age of the vines: 20 years. Planting density: 5000 vines/ha. Philosophy: Organic farming (certified by Ecocert in 2000)

Oenology

In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. Fermentation is traditional and with indigenous yeasts after a pre-fermentation cold maceration. The vatting is gentle and lasts on average 8 days with pumping over and a temperature not exceeding 25% to preserve the maximum fruit. The wines are then run off and put into vats, aged on fine lees and bottled the following spring.

Suggestions for accompaniment

Charcuterie platter • Blanquette de veau with spring vegetables.

Domain
The story begins in 1880, when Pierre's great-grandfather, now a winegrower and representative of the fourth generation, decides to work the land in a way other than by making pots and "dames-jeannes", he being a potter's worker born in the village of Benais, in Touraine. His mission began with the purchase of a few plots of land in the lower part of the village. These few plots of land quickly became a few acres and soon afterwards he was able to acquire a few plots of vineyard land at an affordable price, just after the phylloxera. He planted grafted plants and experimented with the alchemy of fermentation at a time when everything was empirical, but polyculture declined sharply in the 1970s and he turned to the vine and the profession of winemaker. Today, Pierre Gauthier and Rodolphe, his son, are still winemakers in Benais. Since 2000, the estate has been run under organic farming methods certified by Ecocert. The vines are pruned in single guyot 6 eyes. After budburst, the vines are disbudded every fortnight, de-leafed three times, and then thinned out before the harvest begins. The estate is protected from the wind by the immense surrounding forest and benefits from a mild, temperate climate favourable to good ripening.
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