Les Ruchons

Pale golden color, the first nose shows fresh citrus aromas, fine notes of ripe orange and attractive smoky notes of stoned fruits and fresh pebbles. On the palate, the attack is fresh with a beautiful amplitude highlighted by a very pleasant and expressive minerality. Some light and fine oak tannins notes are giving a nice structure to the wine. Long and frank finish with caramel and « gun stones » notes, typical of flint terroir.

Its refinement and minerality make it the ideal companion for fish, white meats and cheese. Perfect for your aperitifs, shellfish, crustaceans, salads and summer dishes, spicy dishes (curry and tagines).

The grapes are hand-picked at perfect maturity after a daily checking of the plot. Slow pressing (2h30 – 3h) at low pressure. The must is cleared in stainless steel tanks by cold settling on lees (8°C). During 3 days the lees are resuspended into the must on a daily basis by « bâtonnage », to gain richness and roundess and to fully reveal the minerality at the same time.

2/3 of the must are fermented in stainless steel tanks, the remaining third of the must starts the alcoholic fermentation in 300 and 600 litres french oak barrels aged from 1 to 3 years. The alcoholic fermentation lasts between 3 and 4 weeks, starting at 15°C to gradually reach 20°C.  Regular juice tastings take place all along the alcoholic fermentation process until the maturation.

The racking on stainless steel tanks is done between 5 to 15 days after the end of the alcoholic fermentation. The only racking for the barrels is done during the blend, 10 to 11 months after the end of the alcoholic fermentation. The wine is aged on lees with stirring: twice a week up till Christmas and once a week up to Easter.