L’autre

The grapes come from the Val-Sorne-Reculée south of Montaigu, from a south- to south-easterly site on shimmering Keuper marl, or clay and limestone soils. The base wine undergoes spontaneous fermentation with native yeasts and matures for around twelve months in 600-litre demi-muids. The second fermentation takes place in the bottle through the addition of fermenting must from the following vintage, after which the wine spends at least 30 months on the lees. It is disgorged without dosage and without added sulphur. Stylistically, the vintage shows plenty of extract and character while remaining light on its feet; dry, nutty, toasty and brioche-like notes are also described, along with fresh, precise acidity.