Cul du Brey

 

Chardonnay produced on a limestone scree terroir at a place called "Le Cul du Brey" conducted in agrobiology.

 

  • Yield 30 hl / ha
  • Manual harvesting with severe sorting in the vineyard
  • Soft pneumatic pressing in whole harvest
  • Indigenous yeasts, without sulphiting
  • Static settling for 12 hours, without adding any product.
  • Beginning of alcoholic fermentation in vats.
  • Second part of the alcoholic fermentation in 228 liter barrel, no new barrel.
  • Malolactic fermentation in barrels the following spring, topping every 10 days without So2
  • In search of minerality, maturing in wood, without new oak, on fine lees, topped for minimum 18 to 24 months, without sulfite.
  • Bottled according to the Maria Thun lunar calendar. 

 



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