Description
The distinctive Arbois from Domaine de la Touraize is a Savagnin cuvée aged under a veil for 24 months. The terroir consists of blue marl, with a north-west facing slope at an altitude of 300 metres. Ideal with white meats and fish in cream sauce, mushroom or curry dishes, snails, crayfish or mature Comté cheese.
In the vineyard, in the cellar
- Grape variety: Savagnin
- Appellation: AOP Arbois
- Soil: Blue marl. Site: ‘Petit Curoulet’. Aspect: North-west. Altitude: 300 m
- Area: 1 ha. Age of vines: 30 years.
- Cultivation method: ‘Guyot’ pruning. Trellising in arches. Application of organic matter in late winter. Debudding followed by re-training. Vine treatments are exclusively based on copper, herbal infusions and sulphur, with no pesticides. Our land is ploughed several times during the season between the rows and ‘under the row’. Application of horn manure (500p) and silica (501) to naturally strengthen the plant. No chemical weed control. Harvesting is done by hand. The grapes are harvested in 300 kg crates.
- Yield: 35 hl/ha
- Vinification: Pneumatic pressing of whole bunches. Static settling by gravity. Spontaneous alcoholic fermentation using the grapes’ indigenous yeasts. Alcoholic fermentation and malolactic fermentation in stainless steel vats.
- Ageing: Ageing for 24 to 30 months in 228-litre barrels, without topping up and in an unheated room (in the attic), allows a ‘flower’ to develop on the surface of the wine. This is known as ageing ‘under a veil’. This ‘veil’ protects the wine from sudden oxidation, and the yeasts that make up this veil regenerate naturally. During this slow process, yeasts die and break down, contributing to the complexity and the olfactory and sensory richness of this distinctive Savagnin.
What to eat with a La Touraize Arbois Savagnin typé?
- Salmon risotto with Parmesan cream)
- White meats and fish in cream sauce
- Mushroom or curry dishes
- snails
- Crayfish
- mature Comté cheese
