Grapes are gently pressed throughout the cluster. Fermentation takes place through a combination of surrounding yeast and organic yeast that lasts approx. 20 days at controlled temperatures of approx. 18 ° C followed by malolactic fermentation. Wine rests on the wave for 6 months. Wine is filtered and fined with vegetarian proteins. 60 mg / l sulfur is added.
WINE CULTURE
Vines are trained using Guyot sugar cane pruning. Grapes are hand-harvested with a yield of 7,000-8,000 kg / ha (compared to the maximum of 10,000 kg / ha allowed by the designation). Soil is turned through the use of a horse-drawn plow. Grapes are harvested at two separate times: an earlier time to capture appropriate acidity and another, later time to capture more ripe phenols and flavors.
LAND
Grapes come from a package of 0.5 ha, southeast oriented, at an altitude of 250 meters. Soil consists of calcareous clay. The average age of the wine is 20 years. Grass, legumes (to add nutrients) or grains (to add competition) are planted between rows of vineyard rows. Geese are bred to control grass, fertilize soil and scare foxes away. Plani Arche subscribes to the Masanobu Fukuoka principles of holistic agriculture.
