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Vin precedent
Cuvée Grolleau

grolleau
Vin suivant
grolleau
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VINES
Soil: silty-clay terroir, comprising grit and red flint on tufa (limestone).
Surface Area: 2 hectares
Age: 60 to 90 years
Pruning: gobelet
Techniques: covering the vine stock with soil in autumn, ploughing-down in spring, tilling and natural grassing.
Growing methods: biodynamic practices, infusions and plant decoctions, depending upon the lunar calendar.
DEMETER certification.

HARVESTING
Handpicking in 12kg crates, sorting at the parcel when fully ripened.

WINEMAKING
Destemmed harvest, native yeast, 20-day maceration without extraction, gentle cap punching, limited pumping over, infusion techniques, at a temperature between 18 to 25°C.

PRESSING
Slow and gentle pressing in a pneumatic press.

MATURING (by half)
– Twelve months on fine lees in Burgundy casks used 5 times before in troglodyte cellars
– Twelve months on fine lees in vats

BOTTLING
Without filtration or fining on a fruit day.
L'abus d'alcool est dangereux pour la santé. À consommer avec modération
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