Le Petit Merle aux Alouettes

Terroir and Vineyard Management: Arid, stony, clay and limestone soil. The vines are farmed biodynamically, certified by Demeter. The earth is ploughed and there is no use of fertilizer.
Yield: 10 hectolitres/hectare ( because of frost in April ).
Harvest: Morning hand picking only into small open crates.
Vinification: After hand sorting on tables, the grapes are gravity fed into vats. No yeast is added. Traditional vinification with alternate cap immersion and pumping over. Four to five weeks’ maceration. Pneumatic pressing.
Maturing: 10 months in stainless steel vats. Bottled in July 2018. Unfined.
Production: 2,300 bottles.
Serving suggestions: Open the bottle or, even better, decant it at least two hours before serving at around 15°-17°C.
At its peak: Probably from 2020-2024.