sulfites trÚs raisonnés
riche et structure
VIN BLANC
complexe
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Sold by amazing wines
Bellis Perennis 2021
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House founded in 2003
One of the widest selections of the web of authors' wines and craftsmen
Features
100 % Chardonnay de 36 ans.
SUPERFICIE
0 ha 65 a : lieu-dit « Le Daisay », (en anglais, pĂąquerette se dit « daisy »âŠ)
SITUATION
SĂ©lection des plus belles grappes de chardonnay, dans le but dâassurer une vinification alternative (sans apport de sulfites) pour une meilleurs expression de lâappellation.
« Le Daisey » est une parcelle située sur la commune de Magny lÚs Villers.
VINIFICATION
RĂ©colte manuelle, tri rapide car le raisin le permettait, pressurage sans ajout de sulfites,et en raisins entiers : lentement et en basses pressions,pour un travail en finesse. Inertage Ă la carboglace (CO2 congelĂ©, par prĂ©caution). DĂ©bourbage par gravitĂ©, mise en fĂ»ts neufs par gravitĂ© et sans aĂ©ration. FA et FML naturelles, en fĂ»ts. Elevage sur lie avec batonnage jusquâĂ la mise en bouteille. Soutirage Ă lâair comprimĂ©, assemblage par gravitĂ©. Mise sans filtration. Ajout de sulfites Ă doses trĂšs modĂ©rĂ©es, pour garantir le transport et le vieillissement.
ANALYSES A LA MISE
Par nos soins, aprĂšs 15 mois dâĂ©levage en fĂ©vrier 2019
SPECIFICITES
La robe est assez pĂąle malgrĂ© lâĂ©levage en fĂ»ts neufs.
La limpidité peut varier entre bouteilles (vin non filtré) : il est conseillé de redresser la bouteille 2H avant le service.
Le nez est dâune trĂšs belle complexitĂ©, alliant minĂ©ralitĂ©, boisĂ©, agrumes. La bouche est pure et bien structurĂ©e, le boisĂ© soutenu mais contrebalancĂ© par un fruit frais. Lâensemble donne un vin harmonieux, qui gagnera trĂšs certainement Ă vieillir quelques temps.. C'est un Ă©quilibre acide/salĂ© qui appelle la nourriture !
CONSEILS DE SERVICE
Servir frais mais non glacé (idéal : 10 - 12 °C), Ouvrir si possible 1 ou 2 heures avant le service, envisager un passage en carafe.
ACCORDS GASTRONOMIQUES
Ce vin accompagnera volontiers des poissons de riviĂšre. Il pourra ĂȘtre servi sur une belle volaille de Bresse rĂŽtie, ou des quenelles ! Enfin, il peut aller jusquâau fromage, en restant sur la finesse : essayez sur un chĂšvre trĂšs sec...
13 % Alc. Vol.
What is an author wine?
This can be so diverse depending on the personality of their sire, that it is easier to define what it is not. An author wine is anything but a standard, stereotypical wine, made to please as many people as possible. It is therefore rarely produced in millions of copies, copying itself from vintage in vintage.
An author wine is therefore a wine that does not look like that of the neighbor. Which from year to year will evolve according to the vagaries of the weather and the mood of the author - the two that can be linked. Because the author does not rely on market studies to carry out his boat. He makes his wine as he feels, as he likes, as he can, sometimes ... and too bad if he does not please everyone.
This is why author wines are sometimes classified as "table wine" or "France wine". Because the winemaker did not plan the authorized grape variety*, makes the assembly or vinification recommended in the name **. He is often a bit rebellious, our author. But that is why we like it! ... That said, author's wines are not systematically marginal: they are present in most of the appellations, and can be part of the elite of these this***. Because they are not content to have personality: they are good, in addition! With in general aDegree of TorchabilityVery high: we never tire of it at the end of the first sip.
As author's wines are not chaptalized, levied, hacked ... They can have very different profiles depending on the vintage. It is up to us (resellers and consumers) to accept them as they are, and to remain faithful to the producers, because they need us to continue their activity.
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* For example, theTouriga Nacionalin the Minervois, or theSyrahIn Forez ribs. They are crazy, these authors!
** Some winegrowers dare to produceSweety with MourvÚdre or oneNatural sparkling with Pineau d'Aunis
*** Like those of Jean-François Ganevat in the Jura or Zind-Humbercht in Alsace
