In the vineyards
Only Bordeaux mixture and sulfur are used to manage the cryptogamic diseases of the vine: 1,2 kg/ha of copper metal against 4 kg/ha authorized and 50 kg/ha of sulfur.
Wine making & ageing process
Manual harvest. Wine vinified and aged in stainless steel vats for 19 months. Indigenous yeasts and malolactic fermentation complete.
Apart from adding a little SO2 at bottling, no input was 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 richness of a candied fruit. The whole is enriched by floral, spicy and honeyed touches: flint, hawthorn, pear, citrus candied, orris root and ginger, honey cake ...
- Palate
- Wine Pairings
It goes particularly well with fish, seafood, hard cheeses or goat cheeses...
- Cellaring potential
5-8 years. Will reach its peak between 2021 and 2023.
- Wine analysis
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- Total SO2: 32 mg/l
- Volatile Acidity: 0.45 g/l H2SO4
- Residual Sugars: 2.9 g/l
- Alcohol: 12.35 %
- Capacity: 75 cl
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