Amour du Risque
Peybonhomme
C ontrary to the Champagne method which consists in making foam to add to a liqueur in wine, the sparkling is done only with the residual sugars of the grape. This gives a very fine bubble, the nose is particularly fresh, accompanied by notes of crisp apple and white peach. A slightly richer alternative to champagnes and crémants.
Characteristics
Profile
Sparkling dry,round
and fruity ...
Grape varieties
Cabernet Franc
Terroir
Limestone-clay
Food and wine pairings
Aperitif, desserts,raw fish
Cultivation: Biodynamic since 2000, double guyot pruning, spontaneous winter grassing, tillage in spring. Treatments combining a small amount of Bordeaux mixture with herbal teas such as horsetail and nettle.
Production
2 300 bottles
Yield
25 hl/ha
Average age
12 years
Winemaking
Manual harvest in crates in the morning very early to preserve freshness, the afternoon is devoted to gently pressing the grapes. Fermentation at low temperature indigenous yeasts from the estate. Bottled with residual sugars. After fermentation, the wine is disgorged in order to remove most of the natural deposit.
Certification
Organic, biodynamic, vegan.
