ARBOIS - TROUSSEAU - 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
After full destemming and meticulous manual sorting, the berries undergo a cold pre-fermentation maceration to gently extract aromas. Fermentation then begins spontaneously with indigenous yeasts. The vatting lasts four weeks, carried out as a slow infusion with light pump-overs. Racking is followed by a gentle pressing to preserve the finesse of the tannins.

MATURATION
Ageing takes place in old 400L oak barrels for ten months. Bottling is carried out without fining or filtration, using natural cork.