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Roussette de Savoie AC 2015, Quintessence
  • 43. Roussette de Savoie AC 2015, Quintessence

    Domaine des Orchis

    100% Altesse (12.5% alc.)

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    Made from a selection massale of clippings from the vines of renowned Savoie growers Charles Trosset and Michel Grisard, Orchis have two hectares of altesse planted at 350m to 450m altitude in glacial debris/limestone-clay. Aged in older barrels with malos completed, this is an exceptional wine with real poise whose bone dry, dense fruit so typical of low yields is offset by a refreshing acidity and good salinity. For drinking now to 2020.

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Further details
Winemaker
Philippe Héritier
Location
Village of Desingy (lieu-dit : Les Sales) and Clarafond (lieu-dit : Peillonex)
Size of domaine
2 hectares.
Grape
100% Altesse – 24 years old (for 0.8 ha) and 10 years old (for 1.2 ha). Massale selection from old vines from the area of Frangy (25%). Clonal selection using clones 404 -406 (75%) for the youngest vines. 3309 Couderc and Riparia Gloire rootstocks. 7.000 p/ha. The vines are trained “Cordon de Royat”.
Terroir
Glacial moraine with mass of fallen rocks from Kimmeridgian era (clay and limestone). 350 to 400m above sea-level. South aspect, 30% slope. Depth of the soil is 3 to 8m.
Viticulture
In conversion to organic viticulture since 2011. Debuds, but never vendanges en vert. Leaves grass to grow naturally; management by mowing, superficial scrapping, grape hoeing and hoeing under the row. Superficial ploughing every other row during Autumn and scrapping until 14th July. Copper and sulphur are used against oidium and mildiou. No treatments against pest and insects. Organic compost is used only during Autumn. Biodynamic preparations 500P et 501 are used. Hand harvested with sorting of the grapes in the vineyard. No table de trie is used. 20 hl/ha yield on average.
Vinification
Destalked. 3 hours pressing with a pneumatic press. Static settling of the juice after 24 to 30 hours. Old 228L barrels for the fermentation. Indigenous natural yeasts only, no chaptalisation and the wine is neither acidified nor de-acidified. Alcoholic fermentation at 18 to 21°C for 4 to 6 weeks. Temperature is not controlled. Malolactic fermentation happen naturally. Aged for 12 months in 3 to 10 year old barrels (medium heat) on total lees, and then 6 months in stainless steel vats, so 18 months elevage in total. 1 or 2 bâtonnage at the end of the alcoholic fermentation; no fining and light filtration by plates. Only 1 bottling per vintage done in Apri. Uses their own bottling line. 8.000 bottles produced.
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