Denis Et Didier Berthollier Baron Decouz Roussette Roussette De Savoie 2022 (750ml)
GRAPE VARIETY: 100 % Altesse, from the Traminer family Estate bottled
ORIGIN: Legend has it that Anne of Cyprus introduced this grape into the Savoie on her marriage with Louis II of Savoie.
TERROIR: South, south-west facing hillsides, dominated by high rocky limestone cliffs. Well-draining slopes of mainly limestone scree with some clay ensure the regulation of water and rapid warming and bring a mineral character to the wine.
VINEYARD: Significant natural ventilation due to the geography of the site which limits the incidence of disease. No chemical herbicides have been used since 2011. Organic farming with biodynamic techniques.
HARVEST: between the 15th and 25th of September. The grapes are transported in 350kg crates to avoid them being crushed.
WINEMAKING: Pressing in whole bunches, cold settling without enzymes. Alcoholic fermentation in vats and 15% in barrels. Maturing on fine lees with stirring for 4 to 9 months. Vinification without sulphite. Final sulphite rate at bottling under 30 mg/l. Estate bottling respecting the lunar phases.
TASTING NOTES: Intense aromas of dried apricot, honey, white peach and exotic fruit with a hint of smoky spiciness. Full and powerful in the mouth with dried apricot. A touch of spice, and fine minerality offer immense freshness.
FOOD & WINE PAIRING: Aperitif, white meats, sweet and savoury dishes, desserts.
TECHNICAL INFORMATION: Organic Agriculture: Certified Biodynamic: not certified without SULPHITE during winemaking, very low addition just before bottling. Total sulphite : less than 30 mg/l. GREEN AND VEGAN CERTIFICATIONS:
Denis Et Didier Berthollier Baron Decouz Roussette Roussette De Savoie 2022 (750ml)
GRAPE VARIETY: 100 % Altesse, from the Traminer family Estate bottled
ORIGIN: Legend has it that Anne of Cyprus introduced this grape into the Savoie on her marriage with Louis II of Savoie.
TERROIR: South, south-west facing hillsides, dominated by high rocky limestone cliffs. Well-draining slopes of mainly limestone scree with some clay ensure the regulation of water and rapid warming and bring a mineral character to the wine.
VINEYARD: Significant natural ventilation due to the geography of the site which limits the incidence of disease. No chemical herbicides have been used since 2011. Organic farming with biodynamic techniques.
HARVEST: between the 15th and 25th of September. The grapes are transported in 350kg crates to avoid them being crushed.
WINEMAKING: Pressing in whole bunches, cold settling without enzymes. Alcoholic fermentation in vats and 15% in barrels. Maturing on fine lees with stirring for 4 to 9 months. Vinification without sulphite. Final sulphite rate at bottling under 30 mg/l. Estate bottling respecting the lunar phases.
TASTING NOTES: Intense aromas of dried apricot, honey, white peach and exotic fruit with a hint of smoky spiciness. Full and powerful in the mouth with dried apricot. A touch of spice, and fine minerality offer immense freshness.
FOOD & WINE PAIRING: Aperitif, white meats, sweet and savoury dishes, desserts.
TECHNICAL INFORMATION: Organic Agriculture: Certified Biodynamic: not certified without SULPHITE during winemaking, very low addition just before bottling. Total sulphite : less than 30 mg/l. GREEN AND VEGAN CERTIFICATIONS:
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Description
GRAPE VARIETY: 100 % Altesse, from the Traminer family Estate bottled
ORIGIN: Legend has it that Anne of Cyprus introduced this grape into the Savoie on her marriage with Louis II of Savoie.
TERROIR: South, south-west facing hillsides, dominated by high rocky limestone cliffs. Well-draining slopes of mainly limestone scree with some clay ensure the regulation of water and rapid warming and bring a mineral character to the wine.
VINEYARD: Significant natural ventilation due to the geography of the site which limits the incidence of disease. No chemical herbicides have been used since 2011. Organic farming with biodynamic techniques.
HARVEST: between the 15th and 25th of September. The grapes are transported in 350kg crates to avoid them being crushed.
WINEMAKING: Pressing in whole bunches, cold settling without enzymes. Alcoholic fermentation in vats and 15% in barrels. Maturing on fine lees with stirring for 4 to 9 months. Vinification without sulphite. Final sulphite rate at bottling under 30 mg/l. Estate bottling respecting the lunar phases.
TASTING NOTES: Intense aromas of dried apricot, honey, white peach and exotic fruit with a hint of smoky spiciness. Full and powerful in the mouth with dried apricot. A touch of spice, and fine minerality offer immense freshness.
FOOD & WINE PAIRING: Aperitif, white meats, sweet and savoury dishes, desserts.
TECHNICAL INFORMATION: Organic Agriculture: Certified Biodynamic: not certified without SULPHITE during winemaking, very low addition just before bottling. Total sulphite : less than 30 mg/l. GREEN AND VEGAN CERTIFICATIONS:
