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Vin de France 2015 Aunis Etoilé (sold out)
  • 186. Vin de France 2015 Aunis Etoilé (sold out)

    Deboutbertin

    100% Pineau d’Aunis (12% alc.)

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    Setting up in 2011 after stints with Cyril le Moing, Mark Angeli, Les Roches Sèches and Olivier Cousin, Stephanie and Vincent have just 3.5h of old vines near Faye d’Anjou, which they immediately started working organically (with ploughing aid from their Percheron horse Anatole).  They are particularly keen to defend the pineau d’aunis, and this comes from a 0.65h parcel of 55yo vines planted on a plateau with schist and quartz as a base. Selected from a series of tries in the vines, whole bunches were gravity fed into cuve and after being gently crushed, a 12 day cuvaison ensued before 12 months in older barrels. Bottled without filtration and with no added sulphur, this is a peppery spicy, zesty natural wine with a good terroir print on the finish. VLQ. For drinking now to 2018.

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Further details
Winemaker
Stéphanie Debout et Vincent Bertin. Domaine started in 2012
Location
Parcels are located in the villages of Faye-d'Anjou
Size of domaine
4 hectares in total (of which 0.65 hectares produce this wine). 900 bts produced of this wine
Grape
60 yr old vines. Massal selection. 4,500 vines per hectare trained “courson palissé”
Terroir
Soil on schist bedrock. 80m above sea-level. Flat aspect, south facing. Soil is 1m deep.
Viticulture
Grapes are organically certified. Debudding and no green harvest. Leaves grass to grow every other row until autumn. The soils are ploughed during autumn and then during spring, using a horse. No chemical weeders or insecticides are used. Only treatments are Bordeaux mix, sulphur and bio-dynamic preparations. No compost used. Every task is done manually (pruning, debudding, harvesting, etc.). No tractor used in the parcel. No trimming of the vines. Yields average 20 hectos per hectare.
Vinification
The grapes are gently pressed & treaded. No destemming. Natural yeasts only are used. Press wine is used. No chaptalisation. No control of temperature. Alcoholic fermentation over 15 days in fibreglass cuve with daily pigeage, followed by cuvaison for 15 days. Malolactics happen naturally during Summer. Aged for 12 months in 5 to 7 year old 225L and 400L barrels, without any intervention (i.e. no racking, no sulphur, no batonnage, etc.). No fining and no filtration. No S02 during elevage. The wine is bottled 1 year after harvest in August.
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