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
• destemmed by hand in the vineyard
• pipes placed in cylindrical, open vats, saturated in carbonic gas.
• indigenous yeast
• No added sulfates
• Devatting after one month of carbonic maceration.
• Alcoholic and malolactique fermentation finished in tanks
• bottling the following spring with natural carbonic gas (900 to 1200 mg/l)
• transport and preservation at 14 °C
• Not filtered or clarified, a decantation or carafage may change its personnality... .