TETE DE LARD

Designation

AOC SAUMUR PUY NOTRE DAME

Tasting comment

Red Garnet, lightly roasted undergrowth. The palate is silky , bright complex and rich. The tannins are granular present without astringency. The texture is chalky and the final is long.

Food & wine pairing

Gingerbread Pork Chops
Black Angus Hamburger
Sausages and lentils
Red Beef Curry in peanut sauce
Grilled beef …

Tasting

Serve between 12 and 15°

No decanting

Can be kept for 10 or 15 years

Production

8300
Bottles

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In organic culture since 1998 Biodynamics since 2010
100% CABERNET FRANC
Manual harvest of 2 plots
100% limestone clay of the Turonian

Vines aged 20 years, pruned in Guyot-Poussard alternate, 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

Maceration of 6 weeks in infusion without yeasting, without chaptalization and without additives.
The maturing is done during 12 months in French oak barrels of 300 liters aged from 10 to 15 years then 4 months in mass in concrete tanks. A sulfating is done just before bottling in the spring