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
Benoit cultivates according to the specifications of organic farming, with the
aim of maintaining a natural ecological balance and biodiversity. Grasses
are planted in every other row and no chemical products are used, instead
ploughing of the soils. The variety of native yeasts on the grapes permits
wild fermentation and the use of minimal levels of SO2.
Winemakers Comments