La fermentazione spontanea ha luogo in foudre da 2.400 litri: la massa viene pigiata e rimontata quotidianamente nel corso di 3 settimane, mentre la macerazione sulle bucce si allunga fino a 1 mese. Dopo la svinatura e la pressatura, l’affinamento è condotto negli stessi tini di rovere per circa 15 mesi e l’imbottigliamento effettuato senza filtrazione né aggiunta di solfiti.
Profumo
Al naso profumi di ciliegia, i frutti a bacca nera come le more e il ribes nero e sul finale sentori piacevoli di agrumi.
Gusto
Al palato si presenta con grande carattere, caldo ma con una fresca persistenza finale per una beva deliziosa.
Great expression of Trousseau on the nose you can perceive red and black fruits, violets and intense notes of orange peel. On the palate it is 'funky', robust, very warm and has a mineral vein that persists throughout the sip. Exceptional with stews or with excellent Alpine cheeses.
Poulsard, a grape variety capable of producing fine, fragrant and intriguing wines. On the nose, floral aromas of violet and geranium accompany fresh aromas of berries, with light hints of...
Pinot Noir with all the magnificent nuances that the Terroir of Pupillin can offer. On the nose it is fruity and earthy, with notes of cherries and pleasant hints of...
During the 2019 harvest they lost a large quantity of grapes. To produce a single white it was necessary to combine the grapes of each parcel of Chardonnay cultivated by...
Savagnin macerated on Georgian amphorae. The nose moves on notes of exotic and floral fruits and on the palate it is a gastronomic wine with the complexity added by the...
Savagnin macerated on Italian amphorae. The nose moves on notes of exotic and floral fruits and on the palate it is a gastronomic wine with the complexity added by maceration...