Not available

Barthélemy, 2010

Available bottle sizes:
100% natural
Cabernet Sauvignon, Merlot
Francs Côtes de Bordeaux
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

The harvest is done manually by a team of professional grape pickers.Twice over the grapes are strictly selected to ensure the highest quality of the berries which cannot be bruised. Careful handling is taken to fill up the baskets. They are brought to the fermentation room where the vinification process will start. No yeasting nor chaptalization is used. After the fermentation the wine is racked off and poured into oak barrels.The wine will then improve for the next two years. Barthélemy is raised by stirring without addition of sulfites. At last the wine is ready for bottling. It is done without filtering and with a great care halfway into a waning moon.
Le Puy lies on 54 hectares in three parcels, on the same rock plateau as Pomerol and Saint-Emilion, a place known in ancient times as “The Plateau of the Wonders” because of the excellence of its wines. Our vines are 50 years old on average with a majority of Merlot (85%). Viticulture is biodynamic and special care keeps on all along the wine-making process : neither yeasting nor chaptalisation are used. Our cuvée “Emilien” is matured and fined in seasoned casks and oak barrels for 24 months. Our sulphur-free wines Barthelemy, Rose Marie and Marie Cecile are raised by stirring without addition of sulfites and matured in seasoned barrels made of fine-grain oak. The maturing period varies from one cuvee and can take up to 24 months. They are “dynamised” regularly according to the lunar calendar and their specific needs, defined by in-house oenologists Pascal and Jean Pierre Amoreau.
  • Bordeaux, France
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