Les Corvées sous Curon

This wine keeps extremely well and can be enjoyed over fine fishes or lobster.

Chardonnay produced on gravel and early Jurassic limestone gravel rich clay soils around the lieu-dit « le corvées sous curon ». All plots are based on organic agriculture.

• Return of 40 hl/ha
• Hand harvest and strong selection during harvest.
• Pneumatic press for gentle extraction on whole clusters of grapes.
• Indigenous yeasts, without sulphur added.
• Start of alcoholic fermentation in tanks.
• Second stage of alcoholic fermentation in 228 litre barrels, no new barrels.
• For a mineral taste, vinification in old wooden barrels, on the lees. Barrels are regularly topped up for 24 months at least, with no added sulphite.
• Bottling according to Maria Thun’s lunar calendar.