TROUSSEAU RUZARD ROSIÈRE 2019 - Cuvée des Géologues (Lucien AVIET & fils)

The TROUSSEAU RUZARD ROSIÈRES cuvée is a single varietal wine made from a blend of two plots : Ruzard and Rosière.
The Ruzard parcel represents about 2/3 of the blend, and Rosière the remaining third.

The Ruzard and Rosière plots are located in a place called Coteau des Rosières, renowned for the quality of its terroir, which is particularly well suited to Trousseau, and located in Montigny-lès-Arsures.

TERROIR

The TROUSSEAU RUZARD ROSIÈRES wine is a blend of grapes from the Ruzard and Rosière plots, both located on the Coteau des Rosières, a place that offers a very favorable soil for the Trousseau development.
Its bedrock is made up of a marl series called iridescent marls of Keuper, whose deposit took place in the Triassic, between -240 and -201 my, in shallow, over-salted lagoon, isolated by shoals. Its friable and therefore easily erodible nature makes this series rarely visible in outcrop.

In Ruzard, it is also covered with a thick loose clay layer with chailles (chailles are silky limestone kidneys) : this layer comes from a clay decalcification resulting from the plateau dismantling by runoff, where fragments of limestone and chailles are mixed. Chailles are siliceous kidneys which originate from silicon microorganisms present in limestone sludge and which have crystallized over time in the form of siliceous kidneys ; erosion, millions of years after their formation, freed them from the rock and mixed them with the slope scree. This type of gravel soil is easily engorged in rainy periods and dries out quickly, it suits perfectly to the Trousseau, a demanding grape variety which ripening is guaranteed by the chaille clays.

WINEGROWING & WINEMAKING

The grapes from the Ruzard and Rosière plots are harvested manually, totally destemmed and vinified together.

The alcoholic fermentation starts spontaneously under the native yeasts action, the skins cap is submerged every day, in order to extract both color and tannins.

The skins maceration lasts 21 days, the must is then aged in barrels for one year. The wine is not fined, just filtered before bottling.