The grapes are carefully destemmed and the resulting must ferments spontaneously, macerating in truncated oak vats with regular punching down. Without racking or filtering, the wine is then transferred to large oak barrels for 12 months.
This Trousseau originates in the transalpine hills of Arbois, composed of blue marls with fossil, limestone and clay components. The vines, which stand at about 400 meters above sea level, are affected by gentle ocean breezes. The approach in the vineyard follows the principles of biodynamic agriculture and prohibits the use of any chemicals to preserve the integrity of the soil and the cycle of nature.
| Brand | Amelie Guillot |
|---|---|
| Vintage | 2021 |
| Dimension | Bottiglia 0,75 l |
| Alcohol | 13.0% |
| Grapes | Trousseau |
| Varietal | Arbois |
| Type | Red Wine |
| Agricolture | sustainable |
| Country | France |
| Region | Jura & Savoie |
Allergens
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Contains Sulphites |
| Pairings | Aged Cheeses BBQ and Grilled Meat Blue Cheese Red Meat Seasoned Salumi |
Amelie Guillot was born and grew up in Burgundy, in Cheny. During her enology studies in Dijon, however, she frequented the Jura region and fell in love with landscapes, the passionate people and the wines that are born here.
After finishing her studies, in 1995, Amelie bought two hectares of 40 years old vines in Molamboz, about 10 km from Arbois.
The Domaine has remained almost the same for decades and it is living proof that producing great wines does not require luxurious cellars.
The Domaine today covers 3,2 hectares of vineyards, all organically farmed by the Guillot family alone, with vines of the most typical varieties of the Jura region: Poulsard, Trousseau, Pinot Noir, Chardonnay and Savagnin.
Arbois is the wine capital of the Jura and is a terroir famous for its extraordinary "vin jaune" and "vin de paille." Arbois was the first French AOC. The origin of the name is Celtic "ar" and "bos," meaning "fertile land."
When it comes to wine, this fertility is expressed in products with a unique character, whose qualities and uniqueness are steadily establishing themselves. The subsoil is marly and is rich in minerals capable of preserving that typical Jura moisture, the vineyards are protected from cold winds by rock walls of limestone
Vineyards are worked by controlling the natural grassing of the soil through mechanisms such as mechanical chopping. Treatments are carried out in a reasoned manner, as are the inputs of manure, compost...
The harvest date is the most delicate decision. The balance of the grapes and the quality of the wines depend entirely on it. Harvesting is done manually and the grapes are selected in the vineyard and only healthy, whole bunches arrive at the winery.
Vinification takes place in vats or oak barrels, minimizing inputs and manipulations in order to maintain the character of each grape variety and the characteristics of the vintage.
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