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Roussette du Bugey AC 2018 Montagnieu
  • 50. Roussette du Bugey AC 2018 Montagnieu

    Franck Peillot

    100% Altesse (12% alc.)

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    The vines here average 50 years of age, planted on the steep hillside of Montagnieu in soils of marl and limestone rubble, overlying a limestone base.  Vinified in cuve and bottled last July, it is now beginning to open out.  You’ll find quince, honey, acacia blossom, a touch of liquorice, peach and exotic fruits.  It has an excellent structure, quite tense, with very precise detailed fruit and a lovely streak of acidity.  For drinking now to 2023.

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Further details
Franck Peillot
Village of Montagnieu (Lieux-dits : Côte de Presles, Le Nez, Aux Bonnes, Sur la Tour), Ain (01)
Size of domaine
6 hectares in total of which Roussette comprises 2ha.
100% Altesse – 20 to 80 year old vines. Massale selection from the domaine for the 80 year old vines. Clonal selection (clones 265 -403 -404) for the youngest vines. SO4 rootstock for the young vines and Riparia Gloire rootstock for the old vines. 5500 p/ha for the young vines and 9000 p/ha for the old vines. The young vines are trained “Guyot simple” and the old vines are trained “Gobelet sur échalas”.
Jurassic white marls. Soil is 1 to 3m deep. 300 to 400m above sea-level. Gradient sometimes more than 60° on south-west facing slope.
Debuds, but never vendanges en vert. Subsoiling during Autumn – i.e. ploughing slightly off the contour – with an implement that minimises soil layer disturbance, to aerate, provide irrigation channels and store water. Doesn’t leave grass to grow. 1 weedkiller treatment per year. Uses a brushcutter too to manage grass. Conventional treatments against oidium and mildew. Uses sulphur as well (high sensibility to mildew with Altesse). No treatment against pest and insects. Artificial fertilizer with nitrogen used in Spring. Tedious trellising with rye straw on “échalas”. Removal of laterals for a better maturity and good disease prevention. Manual harvest. 55 to 60 hectos per hectare yield.
80min pressing with a pneumatic press. Static settling of the juice after 24 hours. Stainless steel vats and enamelled steel vats for the fermentation. Indigenous natural yeasts, chaptalisation by 0.5 to 1% and the wine is neither acidified nor de-acidified. Alcoholic fermentation at 18 to 23°C for up to 2 months. Temperature is only controlled in very hot years and only with 50hl vats (by using streaming of cold water). Malolactic fermentation doesn’t usually happen or only in one or two vats. Aged for 6 to 8 months in stainless steel vats and enamelled steel vats. Racked twice per season. No bâtonnage, no fining and no filtration. Usually two bottling per year (March/April and July). Uses their own bottling line. 12.000 bottles produced.
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