Grape varieties : 100% Savagnin
Plot size : 2,35 (5,80 acres)
Average age of the vines : 35-40 years West facing

Elevation : 290-330m (950-1180 ft)
Soils : Gravelly clay on red marls and dolomitic rocks

FARMING PRACTICES

• Training method : Guyot double

• No pesticide

• No insecticide

• Cover crops

• Work of the soil 3 times a year

• Organic treatments (sulfur, copper...)

  Winemaking

  • Hand picked grapes / Destemmed 100%

  • Pneumatic press

  • Settling : 20 hours

  • Indigenous yeasts

  • Fermentation : seasoned large barrels / 30 days - malolactic

  • Aging : 3 years in neutral oak barrels “sous voile” under a layer of

    yeast without topping up. Evaporation (« Angel’s share ») during

    all these years corresponds to 15% of the original volume.

  • Fined : no

  • Filtration : Yes (light)

  • Vegan : Yes

    Tasting notes

    Fruity nose with notes of green walnut, apple, pear, quince and spice. Rich palate showing a nice tension and offering a nice length on walnut, apple and quince notes.