Uva Arbosiana

Ploussard with carbonic maceration, a natural as no added sulphur form the harvest to the bottling. Can be enjoyed as an aperitif, with meat delicatessen or over light summer dishes


100 % ploussard on early Jurassic grey marl clays

  • Return of 35 to 40 hl / ha
  • Hand harvest in trays
  • Whole grape clusters placed in cylindrical, open vats, saturated in carbonic gas.
  • No added sulfates
  • Devatting after one month of carbonic maceration.
  • Alcoholic and malolactique fermentation finished in tanks
  • ageing in foudre barrels in cool cellars for 3 to 4 months
  • bottling the following spring with natural carbonic gas (900 to 1200 mg/l)
  • transport and preservation at 14 °C
  • Can be left to decant so as to avoid beading
  • Not filtered or clarified, decanting may be necessary.


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