To make this cuvée, Guillaume Overnoy blended three regional grape varieties such as Trousseau, Poulsard and Pinot Noir. These were grown according to organic principles that animate this young winegrower imbued with a peasant common sense that one could say borrowed from his great-uncle Pierre Overnoy. Along the same lines, Guillaume Overnoy has favored healthy vinification which results in manual destemming of the berries, three-week maceration in stainless steel vats (an inert container that preserves the identity of the terroir and the berries), co-fermentation triggered by indigenous yeasts, careful aging (11 months in barrels) and a low addition of sulfur before bottling, which is done without fining or prior filtration.
The tasting reveals a perfectly balanced wine between density and digestible character. We will retain its juicy and tangy fruit which allows pairings with vegetables, charcuterie boards and fine meats.
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