The actual product may vary from the images shown on the website.
Baltasis sausas
The musts are obtained after a long pressing and are lightly settled before fermentation. Part of the fermentation is carried out in stainless steel tanks and part in demi-muids. The lees are stirred up (bâtonnage) for the first 2-3 months adding texture to the wine.
40-30% takes place in stainless steel vats. The remaining 60-70% is aged in demimuids (600 litres) barrels, 10% of which are made of new wood and 90% of wood previously used for one to three wines.
The grapes from which this wine is produced come from three different vineyards:
• “Le Méal”: characterized by a soil of very old fluvio-glacial alluvial deposits with a high pebble content.
• “Les Murets”: whose soil is clay-gravel. Its red clays give the wines a full, rich character.
• “Chante-Alouette”: a high-lying terroir whose soil is a mixture of loess and very finely decomposed granite. It gives the wine freshness, salinity and acidity.
Serve at 12-14 °C with fish in a light sauce, poultry in a white sauce.
The story began with Michel Chapoutier, a unique man with a thirst for knowledge, definitely one of a kind. Michel is openminded and always willing to learn. He seeks to discover and reflect the full potential of his terroirs and let the soils express their true character. That which gives the wines their signature style. This now forms the basis of the M. Chapoutier ethos and our team strives to reveal the very best of what the soils have to offer.
