Cordons de Royat pruning limits yields, provides good aeration, and distributes the grapes evenly on the vine than the Guyot single or Guyot double methods.
Pruning is severe to limit yields.
Green harvesting is done as necessary so there are no more than 8-10 bunches per vine (the equivalent of about 50 hectolitres per hectare).
The vine rows are oriented to take full advantage of prevailing westerly winds, to avoid pollution from the others vineyards.
Hectares of Production:
5,5 hectares are currently producing.
Harvest: is planned only a few days beforehand according to analyses of sugar and anthocyanin levels in order to obtain their best possible balance.
Vinification: 2 days of cold maceration before fermentation. Yeasting and control of the temperature. Then pumping-over and punching off the cap two times a day during alcoholic fermentation. End of the alcoholic fermentation the 15th of October - Pumping over everyday without aeration. Racking. End of the malolactic fermentation during February.
13% alc./ vol.
Ageing takes place in concrete epoxy coated tanks with regular analyses and taste tests. These tanks built in 1920 are to-day the best content for wines, less sensible to temperatures changes than other sorts of contents.
Bottled in May.
Deep ruby color, fresh and fruity perfumes of strawberry, blackcurrant, then peach. Pomegranate at taste, complex, elegant and long in mouth.
International Contest of Organic Wines Paris 2006 – Silver Medal
Biofach Weinpreis – Nuremberg 2006: Silver Medal
Wine made from USDA National Organic Program Certified Grapes. Controlled and Certified Organic by QUALITE-FRANCE S.A.