ARBOIS - POULSARD - CHATEAU DE VERREUX
POULSARD

VITICULTURE
The vines are cultivated without chemical herbicides or synthetic products. The rows are plowed, and we favor natural grass cover between them. Manual de-budding is carried out to limit yields and prevent fungal diseases. Harvesting is done by hand, using small crates.
VINIFICATION
After careful destemming and strict manual sorting, the berries undergo a cold pre-fermentation maceration to gently extract aromas and color. Fermentation begins naturally with indigenous yeasts. The vatting lasts for three weeks, carried out as an infusion with minimal pump-overs, to preserve finesse and balance. A gentle racking is followed by low-pressure pressing.
MATURATION
Ageing takes place in stainless steel tanks for ten months, preserving freshness and fruit expression. Bottling is carried out without fining or filtration, using natural cork.