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Ploussard with carbonic maceration, a natural as no added sulfur form the harvest to the bottling. Can be enjoyed as an aperitif, with meat delicatessen or over light summer dishes
100 % Ploussard on early Jurassic grey marl clays
- Return of 35 to 40 hl / ha
- Hand harvest in trays
- Whole grape clusters placed in cylindrical, open vats, saturated in carbonic gas.
- indigenous yeast
- No added sulfates
- Devatting after one month of carbonic maceration.
- Alcoholic and malolactique fermentation finished in tanks
- Ageing in foudre barrels in cool cellars for 3 to 4 months
- bottling the following spring with natural carbonic gas (900 to 1200 mg/l)
- transport and preservation at 14 °C
- Not filtered or clarified, a decantation or carafage may change its personnality... .
- Domaine de la Tournelle
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