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Area cultivated by the Domaine: 2.10 hectares in 1 plot. East-south-east exposure, at the bottom of the slopes. At the intersection of 3 large valleys. Dark brown clay-limestone soil with typical cone stones. In the subsoil there are large stones and yellow marl with oestra acuminata. It is a very singular terroir, well drained on the whole, a little cool, but which benefits from a very ventilated micro-climate, which allows a slow, but complete maturation of the grapes. Organic growing since 2003. Cordon de Royat and Guyot Poussard pruning. Severe de-budding and manual leaf removal, which can be completed by a green harvest. The vines have not been weeded since 2001, and the soil is worked by scratching and weeding.
Manual harvest in small 15 kg boxes. Sorting of the harvest in the vat room on 2 tables. 50% de-stemming (50% whole grapes). Cold pre-fermentation maceration for 6 days. Temperature control during the entire vatting period (approximately 18 days). Racking and light delestage. Gentle pressing and separation of free-run juice and press juice. Maturation: 50% in 1/2 muids, 50% in pieces, 25% in new barrels for 18 months. The wine is bottled without filtration.
Suggestions for accompaniment
Quasi de veau en cocotte aux oignons nouveaux - Gigot d'agneau - Ris de veau aux asperges et morilles - Fromages.
The wines of
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