THIBAUT DE PLAISANCE - AOC FRONTON - 2009 - In TRANSITION to ORGANIC CERTIFICATION
Ver datos de este Vino
2009
750 ml
Tinto
Vino tranquilo
Francia , Sud-Ouest
Fronton
Négrette
A.O.C.
13.5 %
0-5 g/l
Fresco
Sin Sensación
Toque de Estructura
Joven
15.5
16
« Mur et croquant, fraicheur et notes de fruits noirs très aboutis, prometteur, élevage déjà très intégré » 15-17/20 – Grande Reussite – Revue des vins de France – JUIN 2010 « Goutée en fin d’élevage , la matiere est raffinée, la texture enrobée. Les aromes murs bénéficient des conditions du millésime. Il progressera en bouteille et sa note aussi . » 15.5/20 GUIDE BETTANE ET DESSEAUVE 2012
70 % NEGRETTE 30% SYRAH
The vineyards are on old, highly eroded alluvial terraces of the Tarn at an elevation of 220 metres, lying atop the limestone and clay basement of the south-west basin. The alluvial layer of stones, sand and silt varies in thickness with the elevation and slope. The vine thus penetrates the clay bedto different depths, producing a range of well-differentiated wines marked by their terroir
. Like many others, the domain initially employed modern viticulture and vinification methods, but in the early 2000s Marc turned to a more environmentally friendly way of making wines. His recipe is simple: the vines are worked in harmony with the terroir, eschewing fertilisers or weedkillers in favour of natural products. Grapes are harvested ripe and healthy, then hand-sorted before vinification, which is geared to expressing the essence of grape and soil, using only native wild yeasts. Château Plaisance wines are neither fined nor filtered. They are fine ambassadors for the Negrette variety, which has captivated drinkers with its incomparable and original flavours for nearly 2,000 years. Today, more than ever before, Château Plaisance is dedicated to producing wines that are 100 percent grapes. Organic certification obtained in 2011 – Qualité France SAS FR BIO 10
24 SEPTEMBER 2009
By HAND
At Château Plaisance, vinification is dictated by terroir. Every step in the winemaking process is geared to expressing the grape and soil to the fullest possible extent. Accordingly, only the wild yeast on grape skins is used during fermenting so that varietal typicity shines through. Red wines are neither fined nor filtered, so they sometimes contain a little sediment that in no way affects their quality
OK
oak
18 month
300 mm
november 2011
15 years
49X24
cork
BORDELAISE ANTIQUE