CHARDONNAY PATCHWORK 2021 White Wine (Stéphane TISSOT)

TERROIR

Chardonnay Patchwork is, as its name suggests it, a patchwork of five plots blended within a proportion of 60% of clay soil and 40% of limestone soil.

The chardonnay grapes come from five separate plots spread over the Arbois and Montigny-lès-Arsures villages :

• Le Moulin and Le Pont , where the soil is made up of Lias gray marl whose sedimentation took place between -201 and -174 million years ago, in a shallow sea, not very agitated and therefore not very oxygenated. These marls present a strong compaction which makes root penetration more difficult. In drought times, they retract and form cracks which are as many paths that the vines deep roots can take. Their clay content is high.
  
  
• Courçon and La Régole, whose the soil is, in depth, made up of a gryphite limestone base dating from -201 to -174 million years ago and rich in fossil oyster shells, witnesses of a period of agitation of the shallow seas that covered the region. This base is covered on the surface with a thick layer of silt and decalcification clays (clay resulting from the gryphite limestone dissolution by water).
  
  
• Corvées sous Curon, where the soil consists of a thick layer of rocky scree coming from the limestone ledge dating from the Bajocian, in the Middle Jurassic period (-174 to -145 million years). Deep down, under the limestone scree layer, we find the Lias marls, widespread in the Jura vineyards, and which date from the Lower Jurassic (-201 to -174 million years) when the region was covered with a shallow and oxygen-poor sea.

WINEGROWING & WINEMAKING

The Chardonnay Patchwork cuvée grapes come from vines that are around fifty years old on average. They are cultivated according to the biodynamics principles, without any phytosanitary products use. They are harvested manually and gently pressed by pneumatic pressing.

Alcoholic fermentation starts spontaneously under the native yeasts action in 228 liter barrels. The must continues its malolactic fermentation and matures for 12 months in 228 liter barrels (including 10% of new barrels).