Description

At Domaine La Colombière, you’ll find the Bouysselet à Fleur de Peau … Already renowned for their active involvement in the revival of this forgotten grape variety, Philippe and Diane Cauvin offer us a new take on it, made using maceration. A top-class orange wine that exudes notes of saffron, coffee, cooked pineapple, quince, honey and mandarin zest. A real treat!

Bouysselet, a grape variety native to Villaudric

Although it had almost disappeared, Bouysselet was re-grafted in 2011, then in 2015 at Château de la Colombière, using 60 pre-phylloxera ungrafted vines. A descendant of Savagnin (Jura) and Plant de Cauzette (Béarn), it was re-listed in the official catalogue in 2018. For this A Fleur de Peau cuvée, the 40-year-old vines from the grafting (0.7 ha) are blended with 1 ha of young massal-selected vines. The soils consist of siliceous gravel and red clay. The entire vineyard is managed organically and biodynamically, both certified.

A unique Bouysselet maceration

Following a hand-harvest, the grapes are vatted by gravity and undergo partial maceration for 15 days in 400-litre barrels. Natural vinification. Malolactic fermentation carried out. The wine is then aged for 22 months in used 400-litre barrels.

What to eat with A Fleur de Peau from Château la Colombière?

Cured hams, shellfish, various white meats, all cheeses, foie gras, saffron-infused dishes, mild spices (ginger, lemon pepper).