La cuvée LE PÉROU

Le Pérou est un breuvage d’une gourmandise étonnante (12,5 °C). Un vin de soif aux tanins discrets et élégants. C’est une corbeille de fruits passant des agrumes aux fruits rouges pour finir sur le fumé dû à la chaleur de son micro-climat. Vin aérien, vibrant, gouleyant ! Le format magnum est bien adapté.

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LES PUCELLES

The fine acidity of this terroir gives it depth and freshness. Les Pucelles offers great drinkability now but will certainly find its peak after a few years of cellaring. This is the same terroir as Les Moulins de Beau Puys. For those who are passionate about terroir, a comparative tasting of the 2 cuvées is very interesting.

  • Limestone sand hillside | Principal rock : Limestone of the Turonian
  • 25 à 60 years old | Cabernet Franc 100%
  • Hand-picked harvests | 36 hl / ha
  • Carbonic maceration, indigenous yeasts | sulfur-free vinification
  • Aged in concrete tanks for 6 months

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Livraison offerte à partir de 4 cartons ( 1 carton = 6 Bouteilles ou 3 Magnums )

Détails

Plus de détails

Terroir : old and early vines on a north facing slope of chalky alteration (between 5 and 40cm) on a limestone principal rock : the tuffeau. This singular terroir of the Véron is called here millarges.

 

Examples of pre-harvest work : Guyot Poussard pruning, light hoeing around the vines, de-budding and light thinning of the vines.

 

Harvest : Manual harvesting at night to start the fermentation at low temperature. Manual sorting of the grapes in the cellar, carbonic maceration : grapes in juice.

 

Winemaking process : Traditional with native yeast without sulfur, light soaking, no wine collage.

 

Bottling : To obtain the desired result, light filtration and minimum addition of sulfur right at the time of bottling. Bottling handled by a subcontracted specialist to ensure that only a minimum of oxygen enters during the process.

 

Vinification : semi-carbonic maceration (Beaujolais type) with indigenous yeasts without sulphur, unfiltered wine. We selected grapes (from old massal selections) where the stems were very lignified, allowing a semi-carbonic maceration without fearing the extraction of the tannins from the stems.

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