Terroir

: 4 ha - Commune : Chavanay (42) – Grape variety : 100% Syrah - Aspect : East

The first hillside to be cleared, prepared and planted in 1981, with its light, permeable granite sands, today offers an environment suitable for the full expression of the Syrah.  We decided to use this terroir to make a unique cuvee.

Vinification

harvest, sorted by vine, partially de-stemmed, crushed

 Cold maceration : 4 to 5 days at 5-9°C

Alcoholic fermentation : 4 to 5 days at 18-20°C at the start of fermentation, 34°C at the end

Hot maceration : 1 to 2 weeks at 30°C, stopped at the appearance of green and rustic tannins

Malolactic fermentation in barrels

The fermenting musts are subjected to pigeage three times a day and at least once to remontage.  These operations allow full extraction of the tannins and aromatic substances.  Malolactic fermentation takes place in oak barrels. 

Maturing

to 20 months, 20% new wood, finely grained oak from Allier and Nevers, smoothly sanded barrels

The barrels are renewed every 5 years

Racking: every 3 months

The individuality of this soil is emphasised by maturing the wine in casks with regular racking to bring out the aromas, for from 18 to 20 months.