Terroir and Exposition : Clay-limestone / Facing North
Surface : 5 Ha
Harvest : Manually at optimum maturity.
Vinification : 100 % done in thermo-regulated stainless steel vats. No use of added sulphites, settling is done without enzymes, no tanin nor coal, no chaptalisation. Spontaneous alcoholic fermentation (indigenous yeast) at 17°C and spontaneous malolactic fermentation (indigenous bacteria) at 20°C. Once ready, wines are not finned (means clarified) before bottling, no acidification nor deacidification.
Assemblage : 100 % Meunier, all of it comes a 100 % from Cuvée (first press)
Dosage : 0 g/L of added sugar at disgorgement stage.
Stock : 6 023 bottles (75cl)
Nose : Nose on delicate fruits like small stewed red fruits, pear and apple, white flowers like aubepine
Mouth/Palate : Very vinous with high amplitude, retro-olfaction brings back what we perceived at first nose, end of mouth has a real length and persistence...