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DescriptionLes Preuses is probably taken from the word “Perreuse” (stone), the name given to the ancient Roman road which ran below the current vineyard. Made for ageing thanks to a dense, compact, clay-rich soil resting on a limestone bed.
Grape variety
TastingFloral nose, with fruity aromas enhanced by intense mineral notes and developing lightly smoky touches. Very round on the palate, both full-bodied and refined.
Food and wine pairingFish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.

HARVEST: Manual
VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 50 to 60% of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 14 to 15 months, of which 5 to 6 months on fine lees in French oak barrels, for 50 to 60% of the harvest. The end of maturation occurs in small stainless steel vats.