100% SERINE • Harvested by hand and brought into a cold room to concentrate fruit profile • Carbonic maceration. Whole cluster added to a stainless saturated with carbonic gas • 2 weeks of infusion without punchdown. Intracellular Fermentation during that time. • Wine will age for 24 months in neutral oak barrels to bring more volume • 3 rackings are performed during the vinification to remove lees • Bottling takes place on a fruit day and a descending moon.
“Côteaux de Tupin” is a single parcel of Serine belonging to the village of Tupin, in the côte blonde. Everything is worked by hand and with a winch. Special Guyot pruning called cabane to elevate grapes. Soil is worked with pickaxe to control weed and bring humidity to the soil