The “Bel-Arme” cuvee has only been in production since 2012 for the first time. It comes from low fruit producing, 50yr old wines . The collected juice is vinified in raw concrete (ovoïd tun) for a natural yeast fermentation and a wine making on dregs with a weak batonnage during several months. Then the wine goes to tanks in stainless steel before bottling, without fining or filtration.
|Grape Variety||Marsanne (60%), Clairette (15%), Ugni Blanc (20%) & Bourboulenc (5%)|
|Brand||Clos Ste Magdeleine|