| Features | Organic, Unoaked, "Slow Wine", Carbon Neutral, Vegetarian and Vegan |
|---|---|
| Style | White, Still, Dry, Single Variety |
| Last Tasted | 4 Oct 2020 |
| Varieties |
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You will find the village of Chignin nestling at the foot of the Les Petits Bois and surrounded by vineyards. The grape in this single varietal cuvèe is Jacquère, from 50 year old vines on limestone. Biodynamic expression of this grape which is low intervention and managed on the lunar cycle.
A truly versatile wine that works with a variety of Savoie dishes like raclette, fondue and tartiflette but also at home with British fish and chips and sushi!
| Winemaker | Denis / Didier Berthollier |
|---|---|
| Arrival Date | 22 Dec 2020 |
| Country | France |
| Bottle Size | 75cl |
| Style | White, Still, Dry, Single Variety |
| Region | Savoie |
| Variety | Jacquère |
| Vintage | 2019 |
| Last Tasted | 4 Oct 2020 |
| Alcohol | 11.5 |
| Ripeness | Normal |
| Composition | 100% Jacquère |
| sweetness | dry |
| Winemaking | Malolactic |
| Aged In | Steel |
| Key Features | Organic, Unoaked, "Slow Wine", Carbon Neutral, Vegetarian and Vegan |
| Available from | DVine Cellars, Sarahs Cellar, Valhallas Goat, Vineyards Wine Shop, Wined Up Here |
| Bought In (year) | 2020 |
South and south west facing vineyards. Density 7000 to 8500 vines / ha. The average age of the vines is 50 years.
For 15 years they have reduced yields by 20% and eliminated pesticides and insecticides. No chemical weed killer since 2011
The brothers strive to obtain healthy grapes by driving focusing on only what’s necessary in the vineyard and seek optimal maturity before harvest.
They maintain the soil by scarifying and mowing. Very low use of fertilizer which is organic organo-mineral. They have respect for the balance of the soil, the vines and the land.
They use budding and trellising to optimize the ripening of the grapes. "Major" work in the vineyard (pruning, topping,treatment) is carried out by the lunar calendar, as is the harvest between September 25 and October 10. The harvest is 80% manual in 350 kg palox to limit crushing and 20% machine.
Yield: 60 to 68 hl / ha depending on weather conditions.
Vinification Pressing in whole bunch. Cold settling without enzymation. The grapes from the different terroirs are vinified separately. Natural fermentation by indigenous yeasts from the grapes. Racking on fine lees; assembly; batonnage for 3 months. Rate of total sulphites at bottling less than 100mg / l.
Bottled June and September again by the lunar calendar for racking and bottling.
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