The grapes are grown in vineyards with Clay, Clay and Silex 20% on a Calcareous subsoil terroirs. The plots are worked carefully, with respect for the land and the fruit. The vineyards are plowed and receive no synthetic product. The harvest is manual and is done according to the rhythm of grapes ripeness. Organic viticulture but uncertified. The fermentation is done by the natural yeast in old barrels (15 to 20 years old). Methode Ancestrale is a method to get bubbles into the wine by fermenting it in vats until there are some residual sugars left. Then the wine is bottled and the remaining fermentation done in the bottles, thereby creating a fine and natural mousse.
Pale gold in color. Very nice minerality which reveals toasted and creamy aroma of quince, acacia flower, honey and pear. The mouth is incisive and offers a delicious aromatic complexity and a long finish with shades of lime and almond.
About the Wine Maker
Tanguy Perrault and Anne-Cécile Jadaud started their domain in 2008, which was then only 0.5 Ha in size. In the meantime, beautiful plots with old vines on flint soil have been purchased and an impressive range of pure wines is made. Interesting is the use of old wooden barrels. Here lutte raisonnée is applied, with respect for the vineyards and the grapes are made here very pure, almost natural wine.
Domaine Brand & Fils