Description
// 100% Savagnin
"The harvest is manual; the grapes are crushed and pressed in a pneumatic press. The alcoholic fermentation is classic, the temperatures are regulated. This is the stage specific to yellow wine. After fermentation, the wines are racked, aerated and then passed into 30 hl tuns. They will stay there for 6 months, it is a transition period for this wine before entering the real phase of "aging" in yellow. This phase will take place in 230 liter barrels. The wine will never be ovilled and a very fine gray veil will form on the surface. The exchanges of the wine with the outside environment will take place through the veil. The wine will take on the taste of yellow. Our wines are rigorously tasted and analyzed by the laboratory that will choose the ethanal or potential yellow taste. We taste them two to three times a year. After 7 years, we will proceed to bottling the different barrels. This bottling will be done in 62 cl clavelins: a single bottle for the wine. With aromas of nuts, spices and vanilla, it develops elegance and harmony in the mouth. It is a wine for long aging." - Winemaker Notes
