Fleur de Savagnin
Evelyne and Pascal Clairet created their vineyard in 1991. They work 6-hectares of vines, from which they produce 12 cuvées. They make traditional wines in the traditions of Arbois, such as the Terre de Gryphons while also exploring new paths, such as the use of carbonic maceration in the Uva Arbosiana cuvée. Their methodology and passion is clearly invested in producing wines that represent the tradition and potential that this dynamic AOC possesses. The couple has now opened a little bistro in the center of the town of Arbois.
Vinification Method: Grapes are hand harvested in small baskets. The grapes undergo a careful selection at the vines. Cool temperature fermentation in tanks. The second part of the fermentation is done in barrels on lies (no new wood). The malolactic fermentation happens the following spring, with topping off every 10 days without sulfites for a minimum of 18 months. Bottled according to the biodynamic calendar with filtration and 0 to 15mg of sulfites added at bottling.
-Jenny & Francois
Enjoy this profile of Evelyn and Pascale here, thanks to Wine Terroirs.