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This Trousseau cuvée has powerful tannins alongside its fruity and spicy profile. More info
This Trousseau cuvée is made from grapes cultivated biodynamically in red marl soil. The harvests are carried out by hand and the bunches totally destemmed. Fermentation uses only indigenous yeasts and vatting lasts around a month. The wine is matured for 6 and a half months in 50-hectolitre foudres. It isn’t filtered and only a small amount of sulphur is added. The wine offers fruity and smoky aromas and it is well-balanced on the palate between tannic structure and freshness. This wine pairs especially well with red meat like lamb. Enjoyable from now, it can also be aged for a few years in the cellar.
Arbois Trousseau Domaine de la Pinte serve at a temperature of 13°C.
This Trousseau cuvée is made from grapes cultivated biodynamically in red marl soil. The harvests are carried out by hand and the bunches totally destemmed. Fermentation uses only indigenous yeasts and vatting lasts around a month. The wine is matured for 6 and a half months in 50-hectolitre foudres. It isn’t filtered and only a small amount of sulphur is added. The wine offers fruity and smoky aromas and it is well-balanced on the palate between tannic structure and freshness. This wine pairs especially well with red meat like lamb. Enjoyable from now, it can also be aged for a few years in the cellar.
Founded in 1953 by Roger Martin, Domaine de la Pinte is found in the lieu-dit “La Pinte à la Capitaine” on the blue marl of Lias, at the heart of Arbois. Roger planted 14 hectares of Savagnin upon arrival, making it the largest grower of this varietal at the time. Today it's his son Pierre Martin who keeps the wheels turning. The domain has been extended to cover 34 hectares today (with 17 hectares of Savagnin, 6 of Chardonnay, 7 of Poulsard, 4 of Trousseau and Pinot noir), all planted across Arbois and Pupillin. Since 1999 the domain has been organic, and it took the step to biodynamics in 2009. The soils are ploughed only on the surface to avoid destructuring them; compost and manure are used to create a harmony between different elements of the earth. The harvests are carried out by hand. Once in the winery, the vinification begins with indigenous yeasts and sulphur is used in limited quantities. The wine is matured in casks, demi-muids, and foudre containers for a duration that depends on the varietals used and the cuvée being made. There is no new wood used to avoid marking the wine. This maturation occurs on fine lees with stirring that follows the lunar calendar. The result of all these efforts is certainly a good one, so this is a domain to discover in haste!
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