|[x] During a three-year cycle, we use a tool for mechanically cutting the grass between vines and rows (working on every other row). During the fourth year we then till the soil (also using an “inter-vine” method) in order to avoid too much competition between the plants and the vines. This scheme can be adapted to suit the age of the vines and the type of soil.|
[x] We only manipulate the superficial layer of the soil to preserve its original structure. In order to maintain the balance achieved, we avoid packing our soil wherever possible (use of light machinery – small crawler tractor, quad bike, low-pressure tyres – and optimization of movement within the vineyards). With the benefit of controlled growth and microbial activity, the vines become less susceptible to parasites.
[x] The plants growing in our vineyards – proof that the soil is healthy and well-balanced – are often edible: lamb’s lettuce, Queen Anne’s lace, bear’s garlic, dandelion, horse mint, many-flowered onion, etc. Other plants include clover, vetch, camomile, chickweed, wild tulips, two varieties of daisies, bluebells, cornflowers, poppies, carnations, veronica, wild pansies, violets, etc.
[x] Grape variety : 100% Pinot Noir
[x] Terroir : granite
[x] Vine age : 20 years
[x] Surface : 120 ares
[x] Density : 4500 vines / hectare
[x] Yield : 60 hl / ha
[x] Pruning: Double Guyot
[x] Harvest: hand picked
[x] Viticultural method : Agriculture Biologique (Ecocert certification)
[x] Vinification : De-stemmed and crushed. Maceration during 10 day following by the alcoholic and malolactic fermentation in stainless steel. Maturation in oak tank during 6 month for micro-oxygenation
[x] Tasting: An elegant ruby colour wine with dark cherry notes. It is well balance with elegant fruity taste. The structure has a distinctive character with ferme and supple tannins.
[x]. Food matching: Pinot Noir reveals all its originality with the red meats, game, roasted, grills, charcuterie, goat’s cheese and Gruyère and also with all tomato recipes (Osso Bucco, Spaghetti Bolognese…)
[x] Other info
Serve around 12°C.
Drinking well now for freshness, but will involve well in bottle a few years.
[x] Technical analysis
Alcohol : 12,50% vol.
Résidual sugar : 0,10g/L
Tartaric acid : 4,90g/L