Chardonnay produced on gravel and early Jurassic limestone gravel rich clay soils around the lieu-dit « le corvées sous curon ». All plots are based on organic and biodynamic agriculture.
- Return of 40 hl/ha
- Hand harvest and strong selection during harvest.
- Pneumatic press for gentle extraction on whole clusters of grapes.
- Indigenous yeasts, without sulphur added.
- Settling of the must for 12 hours with no added product.
- Start of alcoholic fermentation in tanks.
- Second stage of alcoholic fermentation in 228 litre barrels, no new barrels.
- Malolactic fermentation in barrels the following spring with top-ups of the ullage every 10 days without So2.
- For a mineral taste, vinification in old wooden barrels, on the lees. Barrels are regularly topped up for 18 to 24 months at least, with no added sulphite.
- Bottling according to Maria Thun’s lunar calendar.
- Domaine de la Tournelle