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CUVÉE AMELIE-JEAN (#1907)

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Jean CRU LAMOUROUX
Category:Vineyard
Region:Jurancon City:JURANCON
Price:N/A (EUR) Minimum:N/A
Organic:Yes Certified:Yes
Free Range:No Additives:No

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HISTORIQUE :
Prénoms des parents ChigE décédés en 1994 et 1995 et vin issu d’une sélection de grains passerillés (concentration des jus sur le cep).

PRODUCTION :
RécoltEaprès le 25 NOVEMBRE, la cueillette manuelle par tries successives se fait sur les parcelles de PETIT MANSENG, en exposition sud et EmaturitEoptimale (sucres = 295 grammes et aciditE= 5/6).

VINIFICATION :
Pressurage des raisins égrappés et légèrement foulés, séparation des jus de goutte ainsi que la première pressée, mise en fermentation après un débourbage de 48 heures. Fermentation Ebasse température (18°C) et filtrage sur Diatomées, maturation en cuves inox, puis vieillissement d'au moins 1 an en barriques en chêne neutre (le chêne neuf étant débarrassEauparavant des tanins par rinçage El'eau ) puis refroidissement E-6°C (pour la chute naturelle des tartres) avant mise en bouteille (bouchEau LIÈGE 1er CHOIX NATUREL).

DÉGUSTATION :
ROBE :
Couleur or aux reflets de soleil couchant.
NEZ :
Intense, fin, aux arômes de fruits confits (abricots, figues, pruneaux).

BOUCHE :
Équilibrée, riche, puissante et persistante
(bonbon acidulE.

The Cru Lamouroux was bought in 1895 by the great-grandfather of the current owner, Mme Ziemek-ChigE This very nice vineyard is located on rather deep slopes of argilo-siliceous ground with exposed slopes south-south-west, sheltered well wind by timbered thalwegs, at an altitude of 300 Mr. Certaines vines are planted on terraces laid out in amphitheater. The planted grape varieties consist of 3,50 ha of Petit Manseng and 1,77 ha Gros Manseng, 0,51 ha of Cabernets franc and Sauvignon. The grape harvest is done by successive sorting. The grapes, for the development of the Jurançon sec, are collected with perfect maturity about on October 30th, whereas the overripe grape harvest for the Jurançon begins after November 15th until Christmas. The grape harvest of grape red begins about the 2nd week from October. The wine making is the very attentive care object (in a hurry one is done with low pressure, great control temperaturesE. The wines are then matured out of tanks stainless for the dry wines or out of barrels of oak for the others. Certain vintages remain between 1 year (cuvée Amélie-Jean) and 2 years (cuvée Nathalie) in old barrels.

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