- Grape Variety : Merlot and Syrah
- Yield Hecto/Hectare: The yield is moderate (50-60 hl / ha), but high enough to produce a good yield in juice and with good acidity.
- Soil: Clay and limestone
Baïa is the daughter of Jordan, one of the two winemaking brothers, she was born on February 3, 2016. The grapes are hand-picked in 10 kg crates. In the cellar, the grapes are pressed directly and the juice is placed in vats under the force of gravity without any additives. Cold settling, it will naturally start its fermentation after a few days. At the end of alcoholic fermentation, the wine is then aged on fine lees and bottled in the spring.
Aymeric and Jordan's first two years didn't make a rosé. Consequently, they decided to take over two plots of land belonging to their father to rent them out, in order to increase production. Like all the other lands of the estate, the soil and the vines are worked in organic and biodynamic agriculture (Demeter certification). The terroir is essential to explain the originality and quality of the wine. From the schist in the primitive era to the alluvial layers of the Quaternary, the vines are planted on all geological structures. The mainly Mediterranean climate is mild in autumn and spring, very dry and hot in summer, although morning frosts can still appear in April, and it is sunny and mild in winter, with temperatures that can drop below 0° C. Rainfall is very low (the lowest in some French cities), and the wind, the Tramontane, is very strong, which dries out the vines and prevents the appearance of fungal diseases.
- Alcohol: 13.46
- Residual Sugar: <1
- Total Acidity: 3.66 G/L AT
- Volatile Acidity: 0.59 G/L
- Malic acid: <0.2 G/L
- Lactic Acid: 0.7 G/L
- Tartaric Acid: G/L
- Free SO2: 5 MG/L
- SO2 Total: 37 MG/L
- To better understand the analyses, click here.
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