La Tourbeille 2016

Speiseempfehlungen des Winzers

• Rindfleisch
• Wurstwaren
• Ziegenkäse
• Reifer und harter Käse
• Milder und weicher Käse
• Wild
• Lamm
• Pasta & Pizza
• Schweinefleisch
• Kalbfleisch

Vinifikation in den eigenen Worten des Winzers

Böden:

Clay, Limestone

Terroir:

The vineyard’s elevation and strategic plantation orientation provide 360° sun exposure; the vines take root in porous, limestone flint bedrock which offers ideal drainage for the limestone-clay soil, and lends a touch of minerality to the wine. A clement micro-climate of moderate winters and warm, dry summers allows a long growing season and harvesting at maturity. The coteaux vineyards of Juillac have been cited since the time of the Romans for high quality terroir. The vineyard is bordered by woods, with a fruit orchard in the center; the surrounding prairies, forests and streams of the 100 acre domain foster indigenous bio-diversity. We are certified Haute Valeur Environnementale.

Ernte:

Mechanically

Fermentation:

Steel (100%)

Lagerung:

Steel (100%) 100 months

Winzer:

John & Mary Sandifer

To achieve a low sulphur profile and bring out the indigenous flavours of our terroir, we used no sulphur during fermentation. Our modern, stainless steel tanks are custom-made for us and designed for parcel driven vinification. We observe small scale practices from gentle maceration, temperature controlled fermentations and manual brassages des lies to carefully managed extraction and batch pressing for balance and smoothness.

Den Winzer kennenlernen