Aroma
There is much aromatic generosity and complexity to this Trousseau, with
an expressive and ripe nose.
Palate
The palate has a supple texture and bright flavours of blue plums and
cherries, with notes of white pepper and minerality. A fruity wine with light,
elegant tannins and lovely persistence.
Vinification
The hand-harvested trousseau à la dame undergoes a rigorous sorting and
is 100% de-stemmed. The fruit undergoes 4 days of pre-fermentation cold
maceration at 8 Celsius, before the spontaneous fermentation in wide stain-
less steel vats, with occasional pumping over. The Trousseau completes the
malo-lactic fermentation in July when it is bottled.
Food Matching
It is a perfect accompaniment for white meats (poultry, veal, sweetbreads),
duck breast, and cheeses with character such as an aged Comté with mature,
powerful aromas.
Winemakers Comments