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2019 Clot de L’Origine - L’Original Blanc
Production information
2019 Clot de L’Origine - L’Original Blanc
Background : located in Maury, Roussillon South France, make dry 'natural' wines with no technological trickery.
Vineyard information : Organic agriculture since 2010 vintage. In Biodynamic Culture since 2010. For soil, work with caterpillar and pickaxe. Sulphur and copper-only plant health treatments (put them in water and spray to vines), aim to against downy mildew and bacteria. Spraying medicinal plants on soil and plant.
Harvest :
Varieties:
Annual Output : 5,000 bottles
Style/Palate : Mineral White Wine, slightly salty, suave, with a greedy acidity.
Aroma : with notes of fresh fruit, citrus, white peach, notes of toast,
Alcohol : 12.21% Residual Sugar : 1 g/L, SO2 : 31 mg/L, pH : 3.27
Drinkable : 2019 - 2027
Vinification : Native yeasts, Fermentation in concrete vats ( 5400L ). Breeding on fine concrete lees for 6 months. Bottled in February 2020. Bottled: Without fining or filtration. 20 mg/l sulphur at bottling according to analysis.
Score/Awards : Wine Advocate 91 – Vintage 2011
Food Pairing : fish or white meat dishes
Background : located in Maury, Roussillon South France, make dry 'natural' wines with no technological trickery.
Vineyard information : Organic agriculture since 2010 vintage. In Biodynamic Culture since 2010. For soil, work with caterpillar and pickaxe. Sulphur and copper-only plant health treatments (put them in water and spray to vines), aim to against downy mildew and bacteria. Spraying medicinal plants on soil and plant.
Harvest :
- Manual, August 22, 2019- Macabeu
- August 30, 2019 - Merlot
Varieties:
- Terrior : Salses the Castle : 80% Macabeu
- Terrior : Caudies de Fenouillèdes : 20% Merlot
Annual Output : 5,000 bottles
Style/Palate : Mineral White Wine, slightly salty, suave, with a greedy acidity.
Aroma : with notes of fresh fruit, citrus, white peach, notes of toast,
Alcohol : 12.21% Residual Sugar : 1 g/L, SO2 : 31 mg/L, pH : 3.27
Drinkable : 2019 - 2027
Vinification : Native yeasts, Fermentation in concrete vats ( 5400L ). Breeding on fine concrete lees for 6 months. Bottled in February 2020. Bottled: Without fining or filtration. 20 mg/l sulphur at bottling according to analysis.
Score/Awards : Wine Advocate 91 – Vintage 2011
Food Pairing : fish or white meat dishes
