Maturation
Aged for 8 months on the winemaking lees, with regular
batonnages all along the winter season. The wine is fined
before bottling. Bottling is done at the beginning of spring,
in mid-April.
Vinification
Harvested at the optimum maturity, grapes are directly
pressed before the juice goes in tanks by gravity. The juice
doesn’t receive any sulfites till the end of the fermentation.
Fermentation is complete by the wild yeast of the
vineyard. As the malolactic fermentation is not suitable for
my terroir, sulfites are added only once, right before the
aging. That process permit to significantly decrease the
amount of sulfites. It is a minimum intervention wine.
Region Notes
In the village of Saint-Fiacre, in the cradle of the appellation between the
iconic rivers of “Sèvre” and “Maine”, at the lieux dit, la Pétière. It is a blend
of most of the plots of the domaine, subsoil are : schist, Orthogneiss
and Gneiss à 2 Mica. As the domaine’s geology is a “Combe”, the vines
benefits multiples exposures with a 45 meters elevation plate, a south
exposure slop and a northern exposure slope.
