Terre de Gryphées

With the ideal temperature at 12°C, this wine accompanies fish, meat in cream sauces, shellfish or can be enjoyed on its own as an appéritif.

 

Chardonay grown on clayey, early Jurassic grey marlstone soils

  • Two plots of chardonnay are according to biodynamic/organic agriculture
  • Returns of 35 to 40 hl/ha
  • Hand harvest and strong selection during harvest.
  • Pneumatic press for gentle extraction on whole clusters of grapes.
  • Indigenous yeasts, between 0 and 20mg/l of sulphur added to the must, depending on the acidity and general heath of the must.
  • Settling of the must for 12 hours with no added product.
  • Start of alcoholic fermentation in tanks at temperatures inferior to 22°C controlled by a system of cooling coils.
  • Second stage of alcoholic fermentation in 228 litre barrels, no new barrels.
  • Malolactic fermentation in barrels the following spring with top-ups of the ullage every 10 days without So2.
  • For a mineral taste, vinification in old wooden barrels, on the lees. Barrels are regularly topped up for at least 2 years, with no added sulphite.
  • Bottling according to Maria Thun’s lunar calendar. If necessary, the wine may be filtered and up to 15mg of So2 may be added depending on its reaction to the air.

 


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