VDF PINEAU D’AUNIS
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.
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
Serve between 10 and 13 °
Can be kept 6 years
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.
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.
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