2023 Technical Specifications
Grape Varieties 72% Mondeuse, 16% Altesse, 12% Jacquère
Classification IGP Vin des Allobroges
Region Vin des Allobroges
Maceration 4 days
Barrel Size 500
Serving Temperature 15°C · 59°F
Production Details The varieties were harvested and vinified together. Whole clusters underwent a four-day layered “millefeuille” maceration. The wine then matured for eight months on fine lees, 50% in 500 L demi-muids and 50% in terracotta amphora. The vendor’s 2023 listing also marks the wine as made without added sulfites.
Tasting Notes Subtle red-fruit, peony and citrus aromas; finely aromatic, very lightly tannic and pure; initially reserved, gaining breadth and length with air; delicate, fresh, white-wine-like finish.
Vintages
2022 Technical Specifications
Alcohol 11.0%
Grape Varieties 66% Mondeuse, 17% Jacquère, 17% Altesse
Classification IGP Vin des Allobroges
Region Vin des Allobroges
Soil Clay-limestone
Pressing Method Gentle Pressing
Indigenous Yeast Yes
Maceration 4 days
Barrel Size 500
Unfined Yes
Unfiltered Yes
Serving Temperature 15°C · 59°F
Production Volume 1,400 bottles
Bottles1,400
Production Details The three varieties were harvested together by hand into crates and vinified together with indigenous yeasts. Whole clusters underwent a four-day layered “millefeuille” maceration without punch-downs or pump-overs, followed by gentle pressing. The wine matured for eight months on fine lees, 50% in 500 L demi-muids and 50% in terracotta amphora, without intervention before bottling. It was unfined and unfiltered, with no added sulfur; total SO2 was reported as below 12 mg/L. A serving range of 14–16°C was also given.
Tasting Notes Raspberry-red colour; intense redcurrant, strawberry and hibiscus aromas; supple, fruit-driven, fluid and generous palate; refreshing bay-leaf and peppermint finish with silky tannins.
Food Pairing Charcuterie, barbecue, aperitifs and pizza