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Tasting notes
Firm ruby colour, the nose expresses the soil.
Here the flinty clay is shown in hints of smoked food and cherries in kirsch, all blended in extremely silky tannins.
Matching wine and food
Poached eggs with boletus wine sauce, spicy wild duck, pears in cinnamon.
Serving temperature
14° to 16°C as an aperitif or on its own and 14° to 18°C with meals.
Harvesting
La Demoiselle has been produced for 52 years on a parcel of land.
Average yield: 26 hl / ha
It is picked in small 25 kg boxes. Thanks to a vibrating table followed by a sorting table all grapes have been sorted, stemmed and transported into the wine vats by conveyor belt. It is fermented in 60 hl truncated wooden vats.
Area: 1.20 ha
Grape variety: Pinot Noir
Vineyard facing: South-southeast
Geology
Topsoil: Flinty clay layer
Subsoil: Upper cretaceous
Planting density
9,000 vinestocks / ha
Viticulture
The vines are pruned by the simple Guyot method.
The vineyard is trained in organic and biodynamic vine growing.
Wine-making
Cold maceration is carried out for 8 to 12 days then fermentation starts.
During this time the cap of skins is punched and a little must is added (about once a day). Fermentation temperature does not exceed 28°C to retain all the Pinot Noir aromas.
Fermentation lasts on average 4 weeks.
It is taken from the vat by conveyor and then delicately pressed. Press wine is blended with free run wine or made into wine separately. All the wine is pumped straight into casks for malolactic fermentation after settling.
It is aged in new casks for 14 months on average.
About 3,000 bottles of La Demoiselle are produced and it is bottled by us on the estate.
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[] [] [] [] [] [La Demoiselle - Sancerre red] []
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