Description
The Arbois Côtes à Côtes from Domaine de la Touraize is a blend of Trousseau and Pinot Noir, fermented and aged in vats. The terroir consists of grey marl (Pinot Noir) and rich gravel over marl (Trousseau). A delicious, appetising nose; a crisp, juicy wine, straightforward and precise, with a frank savouriness and lovely balance. Ideal with terrines, chilli, osso buco, rib of beef or grilled meats.
In the vineyard, in the cellar
- Estate: Touraize
- Grape varieties: Trousseau (60%) and Pinot Noir (40%)
- Appellation: AOP Arbois
- Cuvée: Côtes à Côtes
- Soil: Grey marl (Pinot Noir) and rich gravel over marl (Trousseau)
- Exposure: South-east (Pinot Noir) and south-west (Trousseau)
- Cultivation method: ‘Guyot’ pruning. Arch-shaped training. 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: 18 hl/ha (2017 frost)
- Vinification: Fermentation. Gravity transfer into vats without the addition of SO2. Inerting of the vat with CO2. Fermentation using indigenous yeasts. During vatting, wetting of the cap 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: Completion of fermentation and ageing in vats. Addition of 30 mg/L of SO₂ after malolactic fermentation. No fining or filtration prior to bottling.
What to eat with an Arbois Côtes à Côtes de la Touraize?
- Mushroom omelette
- Chili con carne
- Terrines
- Ossobuco
- Rib of beef
- Grilled pork with mustard and spices.
