Fleur de Savagnin
The barrels of this savagnin are regularily topped-up (ullage). It should be enjoyed at 12°C on asian or spicy dishes.
100 % savagnin on grey marl soils. Barrels always topped.
- Return of 35 to 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.
- Second stage of alcoholic fermentation in 228 litre barrels, no new barrels.
- For a mineral taste, vinification in old wooden barrels, on the lees. Barrels are regularly topped up for 18 months at least, with no added sulphite.
- Bottling is according to Maria Thun’s lunar calendar.