Fleur de Savagnin

The barrels of this savagnin are regularily topped-up (ullage). It should be enjoyed at 12°C on asian or spicy dishes.

100 % savagnin on grey marl soils. Barrels always topped.

• Return 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, without sulphur added.
• 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 18 months at least, with no added sulphite.
• Bottling is according to Maria Thun’s lunar calendar.