Wines from the Gros Plant appellation can be vinified 'on their lees', a method first developed at the beginning of the 20th century. At this time, local tradition dictated that winemakers keep back a barrel of their finest wine to celebrate family occasions. Called a "barrique de noce" (wedding barrel), the wine waskept without "racking" - i.e. without the removal of sediment, or lees. After fermentation. the wine remained on its lees for 4-5 months. During this time, the yeast cells underwent a process called autolysis, which, winegrowers noticed, gave the wine a full, rounded character.
Temperate oceanic climate
Gneiss, micaschists, greenstone (gabbro and amphibolite)
La folle blanche
Colour(s) and Style(s)
31 000 hl
or around 4 133 300 bottles
4 - 5 months
Aged on lees for 4 - 5 month
Food and Wine Parings
Mini-cubes of Cheese
Pale yellow with glimmers of green
Vegetal and floral aromas initially (particularly white flowers) with a touch of minerality and notes of citrus (grapefruit and lemon); fresh fruit and florals.
Light and vivacious, elegant, fresh, a light touch of sparkle. Notes of lemon and a saline minerality