ARBOIS - SAVAGNIN - CHATEAU DE VERREUX

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
The grapes are gently pressed as whole bunches over a long, slow cycle to ensure a delicate extraction of the juice. After cold settling to clarify the must, fermentation begins naturally using indigenous yeasts. It takes place in 400L and 225L barrels to bring complexity without overpowering the wine.

MATURATION
The wine is aged on its lees for 18 months, without bâtonnage, to preserve purity and tension. A light filtration is performed before bottling, which is done under natural cork.