Terre Princière – Chardonnay
Soil: Chalk limestone with marine fossils from the late
Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 6.100 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Biodynamic practices.
Winemaking: Manual harvest on 25-28/08 in small crates.
Long and gentle pneumatic pressing, followoed by 24 hours static settling. Racking and fermenting in 500 l Chassin barrels and Clayver ceramic amphorae. Ambient yeast. No added sulfur in the fermentation process.
Aging: In 500 l Chassin barrels and Clayver ceramic amphorae for 18 months, followed by 3 months in stainless steel.
Technical data:
Alc: 13.0% by vol.
pH: 3.3
Tasting notes:
Beautiful orange notes! Clementine and Seville orange and citron peel. The oak is seamlessly integrated, just stitching a soft line of spices through the length. Lovely ripe acidity, focused intensity.
Wine critics:
Jancis Robinson: 17,5 p
Adrian van Velsen: 93 p
Availabilty: Sold out
Soil: Chalk limestone with marine fossils from the late
Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 6.100 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Biodynamic practices.
Winemaking: Manual harvest on 27-30/08 in small crates.
Long and gentle pneumatic pressing, followoed by 24 hours static settling. Racking and fermenting in 500 l Chassin barrels and Clayver ceramic amphorae. Ambient yeast. No added sulfur in the fermentation process.
Aging: In 500 l Chassin barrels (first and second use) and Clayver ceramic amphorae for 14 months, followed by 4 months in stainless steel
Technical data:
Alc: 13.5% by vol.
pH: 3.3
Tasting notes:
The wine displays a beautiful gold hue and complex aromatics of stone fruits, orange blossoms, and honeyed notes with underlying minerality and subtle oak. Medium to full-bodied, concentrated and lengthy on the palate, with
great acidity.
Wine critics:
Jeb Dunnock: 93 P
New Europe Wine Guide: 98 P
Availabilty: Sold out
Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from Burgundy. Vine density 6.100 / ha., trained in Guyot – Simonit & Sirch method.
Viticulture: Organic (not certified). Biodynamic practices.
Winemaking: Manual harvest on 24-29/08 in small crates.
Long and gentle pneumatic pressing, followoed by 24 hours static settling. Racking and fermenting in 500 l Chassin barrels and Clayver ceramic amphorae. Ambient yeast. No added sulfur in the fermentation process.
Aging: In 500 l Chassin barrels (first, second and third use) and Clayver ceramic amphorae for 12 months, followed by 4 months in stainless steel
Technical data:
Alc: 13.4% by vol.
pH: 3.3
Tasting notes:
The wine displays a beautiful gold hue and complex aromatics of stone fruits, orange blossoms, and honeyed notes with underlying minerality and subtle oak. Medium to full-bodied, concentrated and lengthy on the palate, with great acidity.
Wine critics:
Availabilty:
Available in 750ml and 1.500 ml