ARBOIS - POULSARD - CHATEAU DE VERREUX

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.