Terroir :
For Poulsard: Red marl soils are clay-limestone soils rich in organic matter. Their structure retains water well, keeping the vines properly hydrated.
For Savagnin: Gray clays and ancient marls from the Lias and Triassic periods. These deep soils stay cool due to abundant rainfall, enhancing the grapes’ naturally high acidity.
Grapes :
Savagnin and Poulsard
Certification(s) :
Organic and Demeter
Vinification:
Hand-harvested and carefully sorted, the grapes are air-dried in whole bunches for 3 to 4 months. Once dehydrated, they are gently pressed at low pressure (1 bar), yielding only 10 to 15 liters of juice per 100 kg of grapes. Fermentation is slow due to the high sugar content, followed by three years of barrel aging. The finished sweet wine retains 100 to 130 g/L of residual sugar.
Aging :
3 years in old barrels
Alcohol content :
14,5%
Residual sugar :
102g/l
Tasting notes:
Sweet, luscious amber wine with aromas of honey, ripe and candied fruits (prune, orange), and fresh grapes—an exceptional aromatic richness.
Excessive drinking is dangerous for health, consume in moderation.
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