PIERRE A FEU

Designation

AOC SAUMUR PUY NOTRE DAME

Tasting comment

Red ruby ​​color. Thanks to the oxides of iron present in the soils of the fire stone, metallic meaty blood notes distinguish this cuvée from the other cuvées of Manoir de la Tete Rouge. The nose evolves towards elderberry bark. On the palate, the wine is firm, with very nice acidity and very slender. The tannins are slightly angular, fine but strict.
It is a gastronomy wine …

Food & wine pairing

Lamb stew
Veal with morels Risotto
Tagliatelle with truffles « à  la forestière »

Tasting

Serve between 12 and 14 °

No decanting

Can be kept for 10 or more years

Production

3460
Bottles

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In organic culture since 1998 Biodynamics since 2010
80% CABERNET FRANC
20% CABERNET SAUVIGNON
Manual harvest of 2 plots
100% of the Jurassic

Vines aged 25 to 30 years, pruned in alternating Guyot-Poussard, 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 Cabernet Sauvignon is put in the tank first, then it is completed with Cabernet Franc. The bonds between the two grape varieties are therefore deferred during the fermentation.
The grapes are completely de – stemmed. The maceration is 6 weeks in infusion without yeasting, without chaptalization and without additives. The aging of 12 months is done in barrels of 2 wines and then the massing is made during 4 months in concrete tanks
Sulfur is added at the bottling proces