K’ SA TÊTE

Designation

VDF PINEAU D’AUNIS

Tasting comment

Cherry color. The distinguishing characteristic of pineau d’aunis is black pepper.  The menthol notes of Sichuan pepper, and white pepper dominate the nose. On the palate a round and gourmand attack with discrete tannins make a wine very digest but without derogation in the long run, a wine which is quite astounding.

Food & wine pairing

A mackerel or grilled sardines with a few new potatoes
A Wok of vegetables and Chicken with Coriander
A plate of cold cuts
The aperitif with friends

Tasting

Serve between 10 and 13 °

Can be kept 6 years

Production

5200
Bottles

200
Magnums

In organic culture since 1998 Biodynamics since 2010
100% PINEAU D’AUNIS
Manual Harvesting on the Lieu-dit de l’Enchentoir
20 cm gravel clay lens on a green chalk alteration

Vignes aged 12 years, pruned in cordon of royat, the grass between rows is natural. The earthing-up is done in February and then removed in April. Maintenances under the ranks are done in lace interceps during the summer period.

Biodynamic preparations:
1 500 Maria Thun in late autumn before the winter solstice
1 or 2 horn dung 500 in the spring
1 horn silica 501 after closure of the cluster.

Winemaking

The grapes are completely de – stemmed. Maceration of 12 days in concrete tanks, infusion without yeasting, without chaptalization and without additives. The 6-month-old macerating is done in oak barrels until May. Bottling is done in June with 20 mg of added sulfur