Terroir and Exposition : Clay-limestone / Facing North
Surface : 5 Ha
Harvest : Manually at optimum maturity.
Vinification : 100 % done in thermo-regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification.
Assemblage : 47 % de Chardonnay, 47 % de Meunier and 6 % Pinot Noir, all of it comes a 100 % from Cuvée (first press)
Dosage : 0 g/L of added sugar at disgorgement stage.
Stock : 8 896 bottles (75cl) et 315 magnums (1,5l)
Volatile acidity = 0.29 g/L, pH = 3.12, « Naturally produced SO2 »: only 15 mg/L
Nose : Pleasant and powerful on red fruits aromas & candy, then lactic and buttery notes.
Mouth/Palate : Vinous with a strong structure, suppleness and a perfect balance.