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Appellation: Vin de France
Grapes: 100% Roussanne
Average Vine Age: Roussanne (40 years)
Altitude: 1,150 feet (350m)
Soils/Terroir: .4ha single parcel of red clay and limestone soils from the Triassic period, with a high proportion of oxidized iron.
Farming: In conversion to Biodynamic (Demeter)
Harvest: Hand harvested
Yield: 30 hl/ha
Winemaking: The Roussanne is the first harvest of the vintage and the whole bunches are directly pressed upon arrival in the cellar. The juice undergoes one-night of settling, then is racked off the heavy lees straight into barrels. Alcoholic fermentation is 100% in used 228L French oak barrels and begins naturally using only indigenous yeasts. Stirring of the fine lees begins near the end of alcoholic fermentation. Malolactic fermentation begins naturally and once completed a low dose of 3 mg/l of sulfur is added to the wine.
Maturation: 100% of the volume is aged 7-8 months in used 228L French oak barrels. The barrels are made from tight grained French oak that is lightly toasted, and specially selected from the coopers Chassin, Damy and Claude Gillet. One month before bottling the barrels are racked and blended into stainless steel tanks. The wines are bottled un-fined and unfiltered.
Total SO2: 40ppm
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