Characteristics Bel-Arme Blanc 2013

belarme articlesymbole-clos-60pxLAND
- “Bel-Arme” place, section vintage
- Chalky clay stony sol
- Vineyard on terraces below the cap Canaille cliff
- Annual rainfall of 600mm
- Output strictly limited to 30 hectoliters per hectare

symbole-clos-60pxGRAPE VARIETIES
- Marsanne: Principal grape variety and emblematic for Cassis whites: 60%
- Clairette: Fresh and aromatic, low in acidity and well developed in Provence: 15%
- Ugni blanc: Relatively acidic, ideal for completing the blend: 20%
- Bourboulenc: Close to clairette, fresh and aromatic: 5%

symbole-clos-60pxCULTIVATION
- Gobelet pruning of the wines with three branches
- Vineyard partially paled up
- Irrigation forbidden
- Average age of the vines: 50 years

symbole-clos-60pxPREPARATION
- Filling the wine press with destemmed grapes
- Slow cycle at a week intensity pneumatic wine press
- Native yeasts
- Thermoregulated fermentation at 17°C (62,6°F) in a concrete tank
- Realized malolactic fermentation

symbole-clos-60pxDEVELOPMENT
- Wine development in modern unlined concrete tanks
- Oenologist controls
- No filtration no collage
- Bottling takes place on the Estat

symbole-clos-60pxTASTING
- Serve cold: between 11° et 13°
- Light yellow color bright and clear
- Fine fragrance, very flowery with spicy touches
- In mouth, pleasant and rich attack, allying fat and unctuousness
- Beautiful wine offering at the same time some fruit and a lot of minéralité
- Long complex end with flavours of honey and a light of bitterness

symbole-clos-60pxCONSERVATION
- Store in a cold and dry place with a consistent level of humidity
- Bottles kept in a horizontal position to keep the cork moist
- Keep the wine for between 2 and 8 years


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      TASTING ADVICE      

This gastronomic wine with flowery and iodine bouquet offers so much compounds it an match with a meal of fish and shellfish. It will perfectly fit with traditional white meat en sauce or creamed cooking.Its rich mineral texture, its length will go very well with goat-cheese or ewe's-milk cheese.

Service temperature 12°C / 53,6°F
If possible open the bottle 20 min. before starting meal.

 

     PRESSE      

revue-du-vinSpécial millésime RVF
Réussite
"Nouvelle cuvée issue de vignes quarantenaires élevée six mois sur lies en cuve ovoïde. Citronné, floral, vif avec une patine du béton apportant du volume."

La revue des Vins de France N°580, Juin 2014, par Alexis Goujard