Heida (savagnin), Andreas Bolliger (magnum) - 2023

Viticulture

The Heida is trained in Guyot with a little fixed cordon, on terraces. The plot is located at an altitude of over 850 metres in the south-facing ‘Kumme’ (Combe) of the commune of Rarogne. The soil in the upper part of the Kumme in Rarogne is composed of sedimentary deposits. It is predominantly sandy and moderately calcareous, with over 90% fine sand and silt (sedimentary) in equal proportions, the remainder being clay. The silt contains quartz, mica, iron oxides and clay.

Oenology

Vinification begins with de-stemming and immediate pressing. Fermentation takes place in barrels with a small portion in stainless steel vats, using selected Burgundy yeasts. Malolactic fermentation is partial, depending on the vintage. The wine is aged for 10 months in barrels, with weekly stirring of the lees, and a small portion in stainless steel tanks. Before bottling, it is clarified and filtered. For barrel ageing, they use barrels from Tonnellerie Damy (Meursault) and Tonnellerie Marsannay (Marsannay). The level of toasting is chosen to favour the fruity aromas and to accentuate the minerality and typicality of Heida.

Suggestions for accompaniment

Sea bream ceviche with grapefruit and coriander - Mature goat's cheese with fig and walnut chutney - Risotto with pumpkin and parmesan.