CHAMPAGNE DOUCE FOLIE - H 2018 (Domaine La Borderie)

DESCRIPTION

The rosé champagne DOUCE FOLIE is made from:

• 1 "rosé de saignée"
  
  
• 1 variety: Pinot Noir
  
  
• 1 village: Merrey sur Arce
  
  
• 1 terroir: Douce Folie - Merrey sur Arce - South-west exposure - planted in 1970
  
  
• 1 harvest: 2018
  
  

TERROIR

The estate vines are planted on a terroir whose soil was formed between -152 and -142 million years ago, during the Jurassic period and essentially during the Middle and Upper Kimmeridgian as well as during Lower Portlandian.
The early Kimmeridgian is marked by a littoral facies that soon gives way, in the Upper and Middle Kimmeridgian, to a pelagic facies with marl-limestone sedimentation in a vast Ammonite sea whose transgression was favored by a vertical and negative tectonic movement, i.e. causing a collapse of the earth's crust.

A very slow positive tectonic movement (uplift of the earth's crust) will then generate a decrease in marine depths during the Portlandian whose lower deposits still contain Ammonites while the upper deposits are composed of oolitic limestones that formed in the presence of a warm, shallow, rough sea.

The vines of Pinot Noir that make up this cuvée are planted on marl-limestone soil from the Middle and Upper Kimmeridgian, composed of three layers of grey marl separated by two layers of marly to hard limestone. Its total thickness is around 80 meters.

WINEGROWING & WINEMAKING

The estate has adopted a policy of respect for biodiversity, abandoning the use of all herbicides, insecticides and acaricides since 2012. Grass cover is encouraged while remaining under control, and the planting of hedges and trees within the plots helps vine auxiliaries to settle in, enabling intelligent pest control. This is the principle of the Agroforestry.

The Haute Valeur Environnementale et Viticulture Durable en Champagne certifications are indisputable witnesses to their commitment.

The vines are therefore cultivated according to the Organic Farming principles, and synthetic products are only used in the event of a serious threat to the harvest. Once harvested, the grapes are quickly transported to the winery.

The whole bunches are placed in stainless steel vats for a maceration phase lasting around 48 hours. Once the desired color has been achieved, the juice is racked into new stainless steel vats, where it continues its alcoholic and malolactic fermentations. It is then aged on lees until July.

At the end of the ageing phase, the must is racked and bottled. The liqueur de tirage (sugar with yeasts) is added for the second fermentation in bottles that are placed on slats for 48 months.

After disgorging, sugar is added at 4 g/l.

• Vintage: 2018
• Racking date: 07/11/2019
• Disgorgement date: 07/11/2023
• Slats ageing: 48 months
  
• Sugar addition: 4 g/l