Description
La Touraize Arbois La Cabane is a cuvée made from PlouPlou grapes, destemmed by hand and fermented whole. Aged in vats and casks. Ideal with all the smoked charcuterie of the Haut-Jura … and for all occasions spent in good company!
In the vineyard, in the cellar
- Estate: Touraize
- Grape variety: Ploussard or Poulsard
- Appellation: AOP Arbois
- Soil: Grey marl; localities: La Touraize, Curoulet.
- Area: 1.20 ha. Age of vines: 30 and 50 years.
- Cultivation method: ‘Guyot’ pruning. Trellised in an arched style. Application of organic matter in late winter. Debudding followed by re-training. Vine treatments are exclusively based on copper and sulphur, with no pesticides. Our land is ploughed several times during the season between the rows and ‘under the row’. No chemical weed control.
- Yield: 8 hl/ha (April 2017 frost)
- Vinification: Manual destemming. No crushing. Gravity transfer to vats without the addition of SO2. CO2 inerting of the vat.
Fermentation with indigenous yeasts. During vatting, the cap is moistened 2 to 3 times a week without punching down. Alcoholic and malolactic fermentation in vats without additives. During devatting, before the end of fermentation, blending of free-run wine and press wine. - Ageing: End of fermentation and ageing in vats with the addition of SO2. Aged in wood (half-barrels) for 3 months. Bottled by gravity without filtration or fining. Total SO2: 40 mg/litre
What to eat with an Arbois Poulsard La Cabane de la Touraize?
On its own as an aperitif. Smoked charcuterie from the Haut-Jura (Morteau sausage with lentils
). Grilled pork or lamb on the barbecue. Chocolate desserts.
