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Arbois AC 2014 Trousseau, Cuvée Bérangères (out of stock)
  • 79. Arbois AC 2014 Trousseau, Cuvée Bérangères (out of stock)

    Jacques Puffeney

    100% Trousseau (13% alc.)

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    35 year old vines planted in a loose, gravelly soil on a southeast facing slope.  Trousseau demands very dry conditions to give its best as with this vintage in which there was no necessity to chaptalise.  Classic pale colour similar to pinot noir, a touch more weight and depth of fruit than poulsard, with mulberries, raspberries, hint of spice and mineral cut. According to Jacques, you need to exercise a little patience -  as the wine ages it picks up weight and length on the palate and is at its very best at five to six years old. For drinking now to 2022.

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Further details
Jacques Puffeney
Montigny-lès-Arsures, Les Bérangers
Size of domaine
6 hectares (including 0.92ha for this cuvée)
100% Trousseau – 36 yr old vines. Selection massale from the domain on 3309 rootstock. 6000 vines per hectare, trained single guyot.
« Graviers gras » with a lot of stone. Depth of the soil is 40 – 50cm. 290m above sea-level. South East aspect. Gentle 10 - 20% slopes.
Debud manually. Never carried out vendanges en vert. The soil is turned over 1 row in 2 during autumn, and the practice is alternated in spring. Scrapping during the summer. Uses sulphur against oidium, no pesticides and no herbicides. Organic fertilisers used every 3 or 5 years. Traditional hand pruning. Hand harvest. Yields are 42 to 46 hl/ha.
100% destalked. The grapes are not crushed. Pre-fermentation for 3 or 4 days at 16°C to 18°C. Alcoholic fermentation in 40 years old 40hl foudres. Fermentation for at least 2 weeks (at 28°C – max 32°C) using natural, indigenous yeasts. Chaptalises 0.5% to 1% alc. depending on vintages. One pumping-over per day, or more if the temperature is rising and no pigeage during the fermentation. Pressed by a pneumatic press. The press wine is blended in the good vintages. Aged for 1 year or more in 40 years old 40hl foudres. 2 to 3 rackings during the year. No bâtonnage, light filtration and no collage. Only one bottling in November or December. 5.000 bottles produced on average
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