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2019 Clot de L’Origine -Le Trouble Fait Blanc
Production information
2019 Clot de L’Origine -Le Trouble Fait Blanc
Background : located in Maury, Roussillon South France, make dry 'natural' wines with no technological trickery.
Vineyard information : Organic agriculture since 2005 vintage. In Biodynamic Culture since 2004. For soil, use 80cm Caterpillar, plowing with pickaxe. Sulphur and copper-only plant health treatments (put them in water and spray to vines). Use spraying medicinal plants.
Harvest: hand picked, Muscat -2019/08/24, Syrah & Merlot- End August 2019.
Soil : argilo-calcaire – schistes
Varieties:
Annual Output : 13,000 Bottles
Style/Palate/Aroma: Orange Wine, Mineral White Wine with the aroma of fresh fruits, fine, finish with a bit salty.
Aroma : white cloves, elderflower, grilled, rosin
Alcohol : 12% Residual Sugar : 0.5 g/L SO2 : 39 mg/L pH : 3.11
Drinkable : 2019 ─ 2027
Vinification : Native yeasts, Alexandria Muscat Maceration (semi carbonic maceration) in whole bunches in stainless steel tank around 3-4 weeks. Plunged with the feet at the beginning. Direct pressed merlot & syrah and fermented in concrete vats (5400L) to make white wine . Breeding on fine concrete vat with lees for 6 months. Bottled in February 2020. Bottled: Without fining or filtration. 20 mg/l sulphur at bottling to kill natural bad yeast and bacteria. Malolactic Fermentation.
Semi carbonic maceration: use CO2 produced by other wine.
During 1 month wine making create plenty CO2. This semi CO2 maceration create in berry a fruity taste with less extraction of tannin, so the wine can be drunk earlier.
Merlot & syrah: harvest grape at 10.5% alcohol potential. At this level, the color is not ripened. With the pneumatic press which work under 1 bar of pressure to extract grape juice 65% very slowly and gently. The juice is very clear with a little pink color. Then during fermentation, the color fall down with the lies.
Food Pairing: Aperitif, fish, spicy dishes.
Background : located in Maury, Roussillon South France, make dry 'natural' wines with no technological trickery.
Vineyard information : Organic agriculture since 2005 vintage. In Biodynamic Culture since 2004. For soil, use 80cm Caterpillar, plowing with pickaxe. Sulphur and copper-only plant health treatments (put them in water and spray to vines). Use spraying medicinal plants.
Harvest: hand picked, Muscat -2019/08/24, Syrah & Merlot- End August 2019.
Soil : argilo-calcaire – schistes
Varieties:
- Terrior : Espira de l’Agly : Muscat – 50%
- Terrior : Caudiès de Fenouillèdes : Merlot -5% + Syrah – 45%
Annual Output : 13,000 Bottles
Style/Palate/Aroma: Orange Wine, Mineral White Wine with the aroma of fresh fruits, fine, finish with a bit salty.
Aroma : white cloves, elderflower, grilled, rosin
Alcohol : 12% Residual Sugar : 0.5 g/L SO2 : 39 mg/L pH : 3.11
Drinkable : 2019 ─ 2027
Vinification : Native yeasts, Alexandria Muscat Maceration (semi carbonic maceration) in whole bunches in stainless steel tank around 3-4 weeks. Plunged with the feet at the beginning. Direct pressed merlot & syrah and fermented in concrete vats (5400L) to make white wine . Breeding on fine concrete vat with lees for 6 months. Bottled in February 2020. Bottled: Without fining or filtration. 20 mg/l sulphur at bottling to kill natural bad yeast and bacteria. Malolactic Fermentation.
Semi carbonic maceration: use CO2 produced by other wine.
During 1 month wine making create plenty CO2. This semi CO2 maceration create in berry a fruity taste with less extraction of tannin, so the wine can be drunk earlier.
Merlot & syrah: harvest grape at 10.5% alcohol potential. At this level, the color is not ripened. With the pneumatic press which work under 1 bar of pressure to extract grape juice 65% very slowly and gently. The juice is very clear with a little pink color. Then during fermentation, the color fall down with the lies.
Food Pairing: Aperitif, fish, spicy dishes.
