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
- Savoie - Lucey - 400m in altitude, oriented south-west
- Scree slope on marly limestone
- Continental and alpine
Deep pale gold color, with green and pearly tints.
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…
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
- Total SO2: 48 mg/l
- Volatile Acidity: 0.46 g/l H2SO4
- Residual Sugars: 0.5 g/l
- Alcohol: 12.21 %
- Capacity: 75 cl