Ploussard with carbonic maceration, a natural as no added sulphur 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
- destemmed by hand in the vineyard
- pipes 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
- 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... .