Single-site Trousseau from Pupillin’s high, limestone “Sous la Roche” terroir; largely whole-cluster, native-yeast ferment and ageing in old wood yield pure red fruit, peppery lift and fine tannins.
Hand-harvested from steep slopes, the Trousseau grapes in this wine undergo a 15-day maceration and fermentation using wild yeast. Following this, the wine is aged for 12 months in old wooden barrels. It is then bottled without filtration and a minimal addition of sulphur. Light floral scents blend seamlessly with the crispness of fresh fruit and the subtle herbal notes. Cracking Trousseau.
