TROUSSEAU 2021 - Cuvée des Géologues (Lucien AVIET & fils)

DESCRIPTION

The wine TROUSSEAU 2021 is not a 100% Trousseau single-variety wine but a blend of Trousseau and Ploussard varieties.

TERROIR

Made from a plots blend, this wine brings together different terroirs spread over Arbois and Montigny-lès-Arsures:

• Ruzard and Rosières, located on the Coteau des Rosières, rest on a thick soil of clays with chailles (siliceous kidneys mixed with decalcification clays) whose bedrock consists of a marl series known as iridescent marls of Keuper and dating from the Triassic ( -240 to -201 my),

• The Poussot plot, located at the slope on the other side of the national road, benefits from the same soil as the Coteau des Rosières one, described above.

• The locality of Nonceau is nested under the wooded limestone cornice which overhangs it and which was formed in the Bajocian (Middle Jurassic period -174 mya). This cornice is made up of oolithic limestones and encrinal limestones ; by nature frost-sensitive, the cornice limestone has been eroding for two million years already, forming at its foot a thick scree of gravels in which the vines root networks is feeding.
  
  

This scree wrapped in a clay matrix provides an ideal support for the Trousseau and rests on a bedrock consisting of a thick layer of Lias gray marls (-201 to 174 my), a geological period after the Triassic iridescent marls, and whose gray color testifies to the presence of a sea that was too poor oxygenated to allow a total decomposition of the micro-organisms which populated it. These gray marls offer the vines a precious water which brings a welcome freshness in periods of summer drought.

WINEGROWING & WINEMAKING

The vines are cultivated according to the Sustainable Agriculture principles. The grapes are harvested by hand.

The grapes destined for the different single-plot Trousseau wine's elaboration are completely destemmed and put into vats separately, parcel by parcel. The fermentation takes place in the presence of the native yeasts, and the skins are mixed with the juice each day to extract a maximum of phenolic compounds. Same thing for the Ploussard grapes.

After three weeks of maceration, the must is pressed and racked into oak tuns to be aged for 1 year.

Once the maturation is over, the Ploussard juice is blended with the Trousseau one, filtered and then bottled.