In the vineyards
Only Bordeaux mixture and sulfur are used to manage the cryptogamic diseases of the vine: 1 kg/ha of copper metal against 4 kg/ha authorized and 26 kg/ha of sulfur.
Wine making & ageing process
Manual harvests. Maceration of 21 days with destemmed grapes. Apart from the addition of a little SO2 during the bottling, no input has been added.
Aging for 10 months, with 50% in oak barrels.
- Wine type
- Red wine
- Grape variety
- Savoie - Lucey - 400m in altitude, oriented south-west
- Alluvium and scree
- Continental and alpine
Deep ruby with tawny and purple hues.
Peaty nose which, after aeration, reveals floral, peppery and bucolic notes: humus, flint, leather, violet, blueberry, cherry stone, chicory, chilli…
Gourmet rusticity, juicy fruit, spicy aromatic. Delicacy and freshness bringing crunchiness and reactivity.
- Wine Pairings
Fresh wine in its youth, a great tannic structure which will be the good ally of meats in sauces, game or strong cheeses…
- Cellaring potential
5-10 years. Will reach its peak between 2024 and 2027.
- Wine analysis
- Total SO2: 22mg/l
- Volatile Acidity: 0.4 g/l H2 SO4
- Residual Sugars: < 0.25 g/l
- Alcohol: 10,44 %
- Capacity: 75 cl