High density of planting (8 500 feet/ha). The soils are plowed and the vines are nourished by the previous year's cuttings, by organic compost and by powdered limestone (to neutralize the soil's acidity).
Human intervention comes into play several times during each season for de-budding, trellising, leaf-thinning...
We harvest all grapes by hand before carefully sorting them in the cellar.
Maceration in whole bunch in cement tanks with temperature control.
Partial destemming (60 %).
Slow maceration-fermentation 10 days long with indigenous yeast.
Ageing of 6 months in cement tanks with rackings.
After a light filtration, bottling by ourselves.
Intense dark red color.
Aromas of red and black fruits (blackcurrant, blackberry, raspberry) associated with wild aromas (leather, spices, pepper, clove).
Structured tannins with aromatic concentration giving length and harmony.
Temperature : 16°C
Accompaniment : Red meat, Cheese
Conservation : 5 years
Technical data for La Cuvée Troisgros