Technical Information

• Soil: clay
• Yield: 35 to 40 hl /ha
• Hand harvest and grape selection
• Pneumatic press
• Indigeneous yeasts
• Addition of sulfites: from 0 to 20 mg/l on must, depending on the state and acidity of the grapes and of the acidirty
• 12 hours racking, without adjunction of any product
• 1st part of the alcoholic fermentation with temperature control (under 22°C)
• 2d part of the alcoholic fermentation in 228 litres casks, no new oak
• Malolactic fermentation in cask the following spring, ullage every 10 days without any adjunction of So2
• Maturation in oak (no new oak), on fine lees, ullage during 18 month, without any adjunction of So2
• Bottling according to Maria Thun's lunar calendar
• Filtration if necessary
• Adjunction of 0 to 15 mg of SO2 at the bottling stage

Food pairings

This wine should be served at 12 ° C with asian or spicy food.

More information: http://www.domainedelatournelle.com/

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