Description
La Touraize Les Corvées is a single-vineyard Trousseau wine grown on gravel over marl. Cold pre-fermentation maceration, followed by 30 days’ vatting. Aged in large oak casks for 18 months. Ideal with a pepper steak, a tuna steak, or duck breast.
In the vineyard, in the cellar
- Estate: Touraize
- Grape variety: Trousseau
- Appellation: AOP Arbois
- Cuvée: Les Corvées
- Soil: Gravel on marl
- Area: 1.95 hectares – ‘Les Corvées’ plot selection – vine age: 20 to 45 years. Exposure: south-west, on hillsides
- Cultivation method: ‘Guyot’ pruning. Trellised in a half-arch. Application of organic matter in late winter. Debudding followed by re-pruning. 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. Harvesting is done by hand. The grapes are harvested in 300 kg crates.
- Yield: 30 to 40 hl/ha
- Vinification: Destemming and light crushing of the harvest, followed by transfer to vats by gravity without the addition of SO2. Inerting of the vat with CO2. Cold pre-fermentation maceration (+5°C) for 2 days, followed by 30 days’ vatting. 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, the free-run wine and press wine are blended.
- Ageing: The cuvée is divided equally between 9 months’ ageing in 600-litre barrels known as ‘demi-muids’ and ageing in vats. Before bottling, the wines are blended, 20ml/hl of SO₂ is added, and the wine undergoes light filtration.
What to eat with an Arbois Trousseau Les Corvées de la Touraize?
- Beef steak with pepper
- Tuna steak
- Duck breast.
