Clusel-Roch "Sur le Mont" Vin de France Blanc, 2020
$30.00
Clusel-Roch "Sur le Mont" Vin de France Blanc, 2020
$30.00
description
Category: French wine
Terroir: The vines are located in Ampuis and Saint Cyr sur le Rhône. The soils are made up of loess in Saint Cyr and pebbles in Ampuis. The exposure is South-East.
Area: 1 ha
Grape variety: Roussanne, Viognier, Altesse, Clairette.
Age of the vines: from 5 to 10 years
Work in the vines: These vines are cultivated as naturally as possible. The density is more than five thousand vines per hectare. In winter, the soils remain naturally grassy. The vines are trellised high enough and pruned in cordon de Royat. The soils are worked in spring and summer. There are no chemical fertilizers, only composted manures. Treatments are few, without insecticides or synthetic chemicals.
Vinification: The harvest is done by hand. Careful sorting is carried out in the vineyard by the pickers. Arrived at the cellar, the grapes are pressed then cold-settled. Fermentation is done in stainless steel vats, always with indigenous yeasts. The malolactics are done in succession.
Breeding : 1 year in barrels and stainless steel tanks. Fining and light filtration before bottling.
Annual production: about 4000 bottles / year
Laying down and peak: They can be drunk as soon as they are bottled, in order to take full advantage of their youthful aromas.
Tasting: a lively and fresh wine, with aromas of citrus fruits and flowers
Food and wine pairing: with shellfish, crustaceans, fish, goat cheese or as an aperitif
Terroir: The vines are located in Ampuis and Saint Cyr sur le Rhône. The soils are made up of loess in Saint Cyr and pebbles in Ampuis. The exposure is South-East.
Area: 1 ha
Grape variety: Roussanne, Viognier, Altesse, Clairette.
Age of the vines: from 5 to 10 years
Work in the vines: These vines are cultivated as naturally as possible. The density is more than five thousand vines per hectare. In winter, the soils remain naturally grassy. The vines are trellised high enough and pruned in cordon de Royat. The soils are worked in spring and summer. There are no chemical fertilizers, only composted manures. Treatments are few, without insecticides or synthetic chemicals.
Vinification: The harvest is done by hand. Careful sorting is carried out in the vineyard by the pickers. Arrived at the cellar, the grapes are pressed then cold-settled. Fermentation is done in stainless steel vats, always with indigenous yeasts. The malolactics are done in succession.
Breeding : 1 year in barrels and stainless steel tanks. Fining and light filtration before bottling.
Annual production: about 4000 bottles / year
Laying down and peak: They can be drunk as soon as they are bottled, in order to take full advantage of their youthful aromas.
Tasting: a lively and fresh wine, with aromas of citrus fruits and flowers
Food and wine pairing: with shellfish, crustaceans, fish, goat cheese or as an aperitif