Savagnin grapes made in an oiullé style (referring to barrels constantly topped up to avoid evaporation/oxidation). A classic dry, savoury style of Savagnin.

Tasting Note: Aromas of peach, apricot, lemon, with baking spice, honey, fresh nuts on the nose. Medium-bodied and supple, ripe tree fruit with spice and dried herb, a honeyed texture, very fresh, great length and salty citrus on the finish.

VARIETAL: 100% Savagnin – vines planted in 1973, 1982 & 1996.
SOILS: 4.4 acres of vines coming from some east-southeast oriented parcels made of 80% clay of the Trias in “En Spois” Lieu-dit, and 20% limestone rock slides covering marl from the Lias.
FARMING:  Vines farmed Biodynamically with no use of herbicides or phytosanitary products. Use of sulfites and copper as well as plant infusions. Organic compost made at the estate. Traditional working of the soil. Manual harvesting in cases, destemming. Certified organic Ecocert and Biodynamic Demeter.
VINIFICATION: Slow pressing in pneumatic press followed by a gentle clarification. Fermentation in stainless-steel vats with native yeast followed by an ageing in of 10 months in the same vats (60%) and in neutral 228l French oak barrels. Malolactic fermentation is completed. Bottling is made after a light filtration and low addition of SO2 (30mg max). Only 750 cases produced.