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Vineyard Surface |
12 hectares. |
Specific soil |
Gravelly soil (sand and pebbles) over a chalky, asteriated sub-soil. |
|
Grape variety |
Sauvignon 30 %, Sémillon 68 %., Muscadelle 2 %. |
|
Grape harvest |
Grape picking is made exclusively by hand. Grape berries are picked by several "runs" when fully matured and invaded by botritis cinerea (noble rot). This mushroom (botritis) causes the natural concentration of the grapes. |
|
Wine-making |
Low pressing of botritised grapes. Fermentation in barrels. |
|
Ageing |
In oak barrels for 18 months and bottled in the third year in our cellars. |
|
Production |
Average, 36 000 bottles. |
Jean Perromat is much attached to the quality of hand harvesting, and the several "runs" however late or risky.
Total quality control from the care of vines to bottling is essential, whatever the cost