Description
La Touraize Arbois Les Moulins is a blend of Chardonnay and Savagnin, blended at harvest and topped up with wine. The terroir consists of rich gravel over marl, with a south-west facing hillside exposure at an altitude of 350 metres. Fermented and aged in 500-litre barrels for two winters. Ideal with grilled or smoked fish, crayfish or smoked eel.
In the vineyard, in the cellar
- Estate: La Touraize
- Grape varieties: 65% Chardonnay and 35% Savagnin
- Appellation: AOP Arbois
- Cuvée: Les Moulins
- Soil: Rich gravel on marl. South-west facing, on hillsides. Altitude: 350m
- Area: 0.75 ha. Location known as ‘Petit Curoulet’ – age of vines: 20 to 60 years.
- Cultivation method: ‘Guyot’ pruning. Trellised in an arched pattern. 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: 28 hl/ha
- Vinification: Pneumatic pressing of whole bunches. Static settling by gravity. After pressing, blending of Chardonnay and Savagnin juices (2/3-1/3) for joint fermentation. Spontaneous alcoholic fermentation using the grapes’ indigenous yeasts. Alcoholic fermentation, malolactic fermentation and ageing in 20hl casks.
- Ageing: 18 months on fine lees in casks. Top-up with wine weekly throughout the ageing period. A floral cuvée.
What to eat with an Arbois Les Moulins de la Touraize?
- Crayfish tails in cognac sauce
- Grilled or smoked fish
- Smoked eel
- Cheeses.
