Domaine de La Tournelle, Cul du Brey (2015)

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Chardonnay produces on a soil of calcareous scree at a place called "Cul du Brey" conducted in agrobiology / biodynamics.

  • Yield 30 hl / ha
  • Manual harvest with severe sorting in the vineyard
  • Soft pneumatic pressing in whole grapes
  • Native yeasts, sulphiting from 0 to 20 mg / l on must, according to health status, must acidity ...
  • Static settling for 12 hours without adding product.
  • Beginning of alcoholic fermentation in vats with temperature control lower than 22 ° C by cooling by a system of flags.
  • Second part of the alcoholic fermentation in barrel of 228 liters, no new barrel.
  • Malolactic fermentation in barrel the following spring, every 10 days without So2
  • In search of minerality, rearing in wood, without new barrel, on fine lees, ouill during minimum 18 to 24 months, without sulphite.
  • Bottled according to the Maria Thun lunar calendar, filtration if necessary and addition of 0 to 15 mg of So2 bottling according to air resistance.