In the vineyards
Only Bordeaux mixture and sulfur are used to manage the cryptogamic diseases of the vine: 1,3 kg/ha of copper metal against 4 kg/ha authorized and 26 kg/ha of sulfur.
Wine making & ageing process
Manual harvests. Wine vinified and aged in a hexagonal concrete tank (with a horizontal egg inside). Indigenous yeasts and complete malolactic fermentation. Apart from the addition of a little SO2 during the bottling, no input has been added.
- Wine type
- White wine
- Grape variety
- Altesse
- Location
- Savoie - Lucey - 400m in altitude, oriented south-west
- Terroir
- Scree slope on marly limestone
- Climate
- Continental and alpine
- Color
Deep pale gold color, with green and pearly tints.
- Nose
Intense nose that begins with empyreumatic notes, highlighting the fresh fruity character. It is enriched by floral and spicy touches: hawthorn, rhubarb, candied citrus fruits, ginger, green tea…
- Palate
Powerful, long and precise. Great richness supported by a mineral finish.
- Wine Pairings
It goes particularly well with fish, seafood, hard cheeses or goat cheeses...
- Cellaring potential
5-8 years. Will reach its peak between 2020 and 2022.
- Wine analysis
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- Total SO2: 48 mg/l
- Volatile Acidity: 0.46 g/l H2SO4
- Residual Sugars: 0.5 g/l
- Alcohol: 12.21 %
- Capacity: 75 cl
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