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Drink a glass of wine is still to get to the bottom of things.

Manuel Vasquez Montalban

To make great wines, one needs a living, breathing terroir that produces grapes full of energy,, minerals, good maturity (ripe but not overripe, good maturity (ripe but not overripe which implies that we have grapes with a slight degree of heterogeneity)), well balanced and then. of course, the philosophy of crafting wine , so as to preserve all of its qualities.

Harvesting grapes in small crates, vatting them by gravity without crushing the grapes, Sorting with both care and measure. We do not believe in sorting the harvest by means of density measurements (in our opinion, a manner of standardizing the vintages), neither by optical scanning (allows for electromagnetic pollution of the harvest). By trying too hard, these methods end up , by removing , complexity from the greater whole. For example, by having a small percentage of grapes with an aromatic maturity and noble rot co-existing with the majority of grapes reaching phenolic , can represent an added touch rather than a hindrance .

Furthermore we work as much as possible in air-tight environments, letting the aromas, and colours infuse and steep before the fermentations (uniquely with natural indigenous yeasts), and by using cold settling for white wines so as to expurgate the juice from the lees as much as possible during the cold, pre-fermentation maceration.

Nicolas Cosse, and therefore

We practice extremely delicate extractions (temperature at 25/26°C) during the alcoholic fermentation in order to adjust the construction of the wine (attack, mid-palate and length) during the post-fermentation maceration.
Then, during the barrel ageing (never more than 30% new wood), base our interventions on the needs of the wine. We take great care in choosing our barrels and increasingly work with, casks with a specific origin and seek low, soft toasts.
In our Grand Wine (Clos Puy Arnaud), we do not heat our wines for their malo-lactic fermentation. We work in the “Burgundy style” by waiting for the following spring and summer so that the winery, naturally heats up, permitting for the “malo's” to start off. This method is accompanied by a micro-biological follow-up of each lot so as to control any eventual quality deviations.
This manner has permitted us, since the 2006 to reduce significantly the doses of total SO2 (the only exogenous agricultural product remaining in use) at bottling time (approximately 60 mg after 18 months of ageing with a minimum of 1 year in barrel).
We must take the utmost care in all of the daily undertakings (numerous toppings- up), and often barrel sample to stay in close contact with the wine and knowing, for example, when is the most propitious time to interrupt the barrel ageing so as to finish off this process in the vats.

With respect to our wine range, we now make 3 different cuvee’s.

Together with our Grand Wine (Clos Puy Arnaud), we produce the Cuvee Pervenche which is a fruity wine with a medium ageing potential, and the cuvee Bistro which is a wholly fruit-driven wine.
These two cuvees are important since they allow us to work incrementally each year, on the pure expression of “the fruit” and to produce different wines which is, in itself, a stimulating factor. It also permits us to seek out and meet with new consumers.

 

 

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