EMILE GRELIER 2019

TERROIR

The Merlot vines are planted on soil dating from the Oligocene, a geological period of the Tertiary era (between -34 and -23 my) where, and after the final sea retreat, some considerable masses of detritic sediments arrived from the arenas of the Massif Central in this region. The substrate consists of clay sands, gravels, pebbles and silty green clays.

WINEGROWING & WINEMAKING

On this 8 ha vineyard, the Merlot's variety is the king. Grown according to the agroforestry principles, the vines spread their grapes under the careful supervision of auxiliary insects, birds and bats.

In this unique ecosystem where everything is done to ensure the vine maximum vitality, its vigor is yet controlled by a short pruning, known as "cordon de Royat", which limits the vine yield and ensure an airy disposition of the grapes, what reduces the fungal diseases spread. The berries are then small, very concentrated and constitute a raw material of high quality.

The estate is certified Organic Agriculture by Ecocert. No synthetic products are used, as the estate relies on various natural auxiliaries that they attract and host in their vineyard: bats, bees, frogs, snakes, aromatic plants, fruit trees, etc.

For the alcoholic fermentation, the estate prepares some starters beforehand, a kind of leavening made from part of the grapes harvested before the final harvest, from which it selects the most active leaven to sow in the musts. Some actions of pumping over are carried out during the maceration phase in order to extract a maximum of colour and tannins. The decision to the maceration ending, grape pressing, and racking for the ageing is made after tasting.

The must is then racked into concrete vats for 18 months. The wine is generally not fined, but may be lightly filtered or not, depending on the vintage.