27,28,29 Janvier 2014 : "Salon MillésimeBio"

Salon Internationale des Vins Bio à Montpellier

                        

                                          

 

Llosa  -  white wine - millésime 2013

Soil
Clay and stones. Soil from the Têt valley ancient terraces (quaternary) made of pebbles.

Grapes

100% Macabeo, 45 years old vineyards.

Yielding
25
hls/ha

Harvest
2012 vintage, 100% hand-picked, end-august. Certified AB by Ecocert sas FR.01.

Vinification
Direct pressing • Settling and controlled temperature 10-17°C • Fermentation in 500 litres wooden casks for the Macabeo • No malolactic fermentation • Alc: 12°

Maturing
Wine matured in vat during 2 months • SO2 total : 55 mg/l, free : 12 mg/l • Bottling mars 2013.

Tasting
Pale gold robe, translucent with green reflections • Refine mineral nose, gun flint, fresh almond, fennel • Freshness in the mouth, flavours similar to the nose, with a fresh and frank finale.

Production
Around 2.500 bottles

Packaging
Bourgogne of 750 ml. Horizontal box 2x3 • Natural oak cork.

 

Orri  -  pink wine - millésime 2012

Soil

Clay and stones. Soil from the Têt valley ancient terraces (quaternary) made of pebbles

Grapes
100% Carignan, 30 years old vineyards

Yelding
25
hls/ha

Harvest
2012 vintage, 100% hand-picked, mid-august • Certified AB by Ecocert sas FR.01.

Vinification
Direct pressing • Settling and controlled temperature 10-17°C • Fermentation in 500 litres wooden casks for the Macabeo • No malolactic fermentation • Alc: 12°

Maturing
Wine matured in vat during 2 months • SO2 total : 55 mg/l, free : 12 mg/l • Bottling mars 2013.

Tasting

Production
Around 2.000 bottles.

Packaging
Bourgogne of 750 ml. Horizontal box 2x3 • Natural oak cork.

 

Barbacane  -  red wine - millésime 2013

Soil

Clay and stones. Soil from the Têt valley ancient terraces (quaternary) made of pebbles

Grapes
100% Grenache, 35 years old vineyards

Yelding
25
hls/ha

Harvest
2011 vintage, 100% hand-picked, mid-august • Certified AB by Ecocert sas FR.01.

Vinification
Grapes de-stemmed and crushed • fermentation at controlled temperatures 20-25°C • long maceration (25 days) with pumping over and punching depending on the evolution of extraction • malolactic fermentation • Alc : 13,2°

Maturing
Wine matured in vat during 6 months • little amount of sulphur, inferior to 50 mg/l • Bottling march 2012.

Tasting
Expressive aromas of ripe red fruits
• In the mouth, the tannins are present without excess, the flavours are along the same note as the nose, typical of Grenache. Long finish.

Production
Around 3.000 bottles.

Packaging
Bourgogne of 750 ml. Horizontal box 2x3 • Natural oak cork.


 
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