Description
It is widely accepted that the Côte de Feule d'Arbois Pupillin is the finest terroir for Poulsard (Ploussard), capable of producing exceptional wines. The wine from Domaine de la Borde (Julien Maréschal) is a perfect example of this. This wine, with its subtle aromas, combines notes of red berries (wild strawberries), undergrowth and a hint of liquorice. Its fine, delicate and taut texture gives it an inimitable character!
In the vineyard, in the cellar
The Ploussard (Poulsard) Côte de Feule (Arbois Pupillin) cuvée from Domaine de la Borde comes from a terroir of very deep Triassic red marl. South-facing, steep slope (35%). Altitude: 350 m. Hand-harvested, destemmed by hand, semi-carbonic maceration for around 20 days, including 2 days of cold pre-fermentation maceration (12°C), with only a few pump-overs during maceration. Aged in large oak casks for 10 months. Fermentation, ageing and bottling without sulphur.
Julien Maréschal runs his Domaine de la Borde using organic and natural farming methods. Respect for the terroir is reflected in key principles such as natural grass cover and soil management (ploughing, ridging, scarification, etc.). No chemical weed control, contact treatments without synthetic molecules… But also experiments in biodynamics since 2009 (horn manure and horn silica applied to all the vines). The harvest is, of course, carried out by hand at the exact point of ripeness, with rigorous sorting taking place in the rows and in the cellars. In the cellar, only indigenous yeasts are used and very little SO2 is added to remain as true to the terroir as possible.
What to eat with a Domaine de la Borde Arbois Pupillin Ploussard Côte de Feule?
- Morteau sausage with cabbage
- Smoked charcuterie
- Slightly spicy Middle Eastern cuisine
- Chicken tagines with dried fruit
- Paellas
- Moussaka and other spicy dishes
- For the more adventurous, try a chocolate dessert such as walnut-filled chocolates.
