Grape varietal: Chenin Blanc
Viticulture: All grapes harvest by hand, which enables picking by successive tries -each tri being a separate pass by the workers through the vineyard, ensuring only the best bunches of ripest (or even botrytised) grapes.
Vinification: Undergoes temperature-controlled fermentation in large, old oak demi-muids as well as stainless steel vats. There is no encouragement of the malolactic fermentation, thus many Huet wines remain rich in malic acid, a character that brings an age-worthiness to the wines. Moelleux Premire Trie cuvées typically have upwards of 60 g/l residual sugar Aging: Aged in large demi-muids.
Viticulture: All grapes harvest by hand, which enables picking by successive tries -each tri being a separate pass by the workers through the vineyard, ensuring only the best bunches of ripest (or even botrytised) grapes.
Vinification: Undergoes temperature-controlled fermentation in large, old oak demi-muids as well as stainless steel vats. There is no encouragement of the malolactic fermentation, thus many Huet wines remain rich in malic acid, a character that brings an age-worthiness to the wines. Moelleux Premire Trie cuvées typically have upwards of 60 g/l residual sugar Aging: Aged in large demi-muids.
