Trousseau des Corvées

With notes of black fruits and spices, this trousseau accompanies game, or cooked red meats particularily well

 

100 % trousseau on gravel soils above shallow early Jurassic gray marls

  • Lieu dit les corvées , southern exposure
  • Return 30 to 35 hl/ha
  • Hand harvest in 20 kg trays with sorting table some years.
  • Destemming 100 %, very light crushing, maceration 10 to 30 days, depending on year
  • Pigeage (stomping) once a day, pumped over the first three days of maceration in open cylindrical vessels, followed by spraying of the cap.
  • Indigeanous yeasts, no added sulphur before fermentation if the year allows it..
  • Malolactic fermatention in vats before ageing in foudre barrels for 12 months.
  • Bottling with no added So2, not filtered, with natural CO2.
  • Not filtered or clarified, decanting may be necessary.

 


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