Manual harvesting. The grapes are harvested and pressed, the alcoholic fermentation starts naturally then the wine is put in 500 L barrels (Chardonnay and Savagnin are blended and ferment together) where they finish the fermentation and start the ageing for 12 months (wetted). Sulphiting after malolactic fermentation (3g/hl) and after racking (1.5g/hl).
After maturing, the wine is racked and bottled without filtration.
Very light impression of the barrel with apricot and peach notes followed by a nice acidity on the finish.
The Domaine des Ronces was founded in 1950 by Georges Mazier. It is located in the commune of Orbagna, in the south of the Jurassian vineyards. In 2010 it converted to organic farming and in 2014 to biodynamic farming. The arrival of Kevin in 2016, 3rd generation of the estate, coincides with the Demeter certification.