Vineyard
- Organic / Biodynamic (uncertified)
- Soil type: Clay, Limestone
Cellar
- Fermented spontaneously using low-intervention
- Sulphites: No added sulphites: <10 mg/L
- Fining (clarification): Unfined
- Filtering: Unfiltered
- Suitable for Vegans and vegetarians
- Alcohol: 13.5%
- Residual sugar: <1 g/L
- Vessel type: Clay Pot - Amphora, Wood - New oak, Wood - Old oak, Other
Additional Information
The Gewurztraminer and the Sauvignon Blanc were macerated on their skins for 3 weeks, while the Sylvaner was direct press.
The Sauvignon Blanc grapes come from the Touraine-Oisly sub-appellation of the Loire Valley, from a vineyard managed by Benjamin Delobel. The vineyard started organic conversion in 2013. The grapes come from 60-year-old vines planted in sandy soils that are rich in minerals with calcium, flint and clay. The grapes were destemmed and saw three weeks of maceration with pigeage, aged in stainless steel.
The Gewurztraminer grapes come from the village of Heiligenstein in Alsace and are picked from 35-year-old vines, planted on clay and blue slate. The whole clusters were then placed directly into stainless steel vats for two weeks of skin maceration, foot trodden, then racked into amphorae. The vineyards are farmed by the Goepp Family.
The Sylvaner grapes also come from Alsace, from a vineyard located in the village of Rosheim, that is rich in limestone, with 60-year-old vines. The Sylvaner comes from the vineyards of the Dreyer Family. The Sylvaner grapes were pressed, and the juice was added to the Gewurztraminer, which was macerating on its skins.
There was no fining, filtering, or SO2 added during any phase of winemaking. Wines were aged until May 2021, when blending took place, just before bottling. The harvesting, wine making, and elevage was done by Patrick Bouju and Justine Loiseau. ABV is 13.5%.
- Auvergne, France
- 13 wines on RAW WINE - View All
Orange Contact SGS, 2020
Additional information
