Ploussard

Ploussard comes from the northwest-facing Petit Curoulet vineyard on blue marl. The vineyard is organic and uses biodynamic practices. Bunches are destemmed by hand while maintaining at least eighty percent whole berries. Fermentation begins in stainless steel for about two weeks. Free-run juice is captured and the pomace is gently pressed by hand. The wine finishes fermentation in foudre, is racked off its lees and matures in foudre for twelve months. Spice and pepper accompany a soft, slender profile.

Old Ploussard vines grow on marl soils around Montigny-lès-Arsures and Arbois. Maturation takes place for ten months in large oak and stainless steel. The release combines a rich, dense profile with freshness, easy drinking and a confectionery note. The estate works with Jura red varieties including Ploussard, Trousseau and Pinot Noir across marl and limestone soils.