Gamay grape variety – Red wine – 75 cl bottle – Vin de France – Keeping: 4 years – Serve at 15- 16°C – Energetic degassing imperative2
ROA is the acronym for Raisins – Organics – Attitude 3 letters taken from the uncommon letters of the 4 first names of the family members. The name of this domain carries with it its convictions and its practices of organic viticulture.
The Domaine de TERRES de ROA has indeed every reason to display its position since it is the only Domaine of the Appellation AOC Saint-Pourçain in Organic Agriculture certified by Ecocert in 2009. It is therefore in respect of the environment that Claudine, Luc Tisserand and one of their daughters, Loren, now manage their vineyard which extends over 18.5 hectares and whose plots are spread over the communes of Monétay sur Allier and Breuilly Cesset. The sandy soil of the first allows the fruit to express itself more while the granite soil of the second allows the minerality of the terroir to prevail. The winemaker has chosen here to diversify the grape varieties. If Chardonnay, Gamay and Pinot Noir are usual in this region of the Loire Valley, Tressallier is a specificity grown only under the Saint-Pourçain Appellation.
It is only since 2010 that the Domaine de TERRES de ROA vinifies its production of red, rosé and white cuvées on site. Cuvée Lunaire, Cuvée Solaire… At the estate, the names of the wines also remind us that they are made with respect for the environment and natural rhythms. In the vineyard, Luc has banned fertilizers, pesticides, fungicides and synthetic weedkillers. He now prefers natural preparations recommended by Organic Farming. Bordeaux mixture with protective properties is widespread in the vines. A fertilizing vegetable compost is also put in place. Controlled plowing or grassing alternate between the rows of vines in order to enrich microbiological life, promote biodiversity and aerate the soil.
Claudine & Luc's sustainable approach has continued beyond the vineyard itself, particularly when choosing materials for the construction of a bioclimatic winery (wooden frame, hemp and lime bricks, cellulose wadding, lime…). There, the vinification takes place as naturally as possible. Fermentation takes place without the addition of exogenous yeasts and in the manner of the ancients.
Grape variety: 100% Gamay
Density: 4000 vines/ha
Age of the vines: 25 years
Pruning: Guyot Poussard
Terroir: Type of clay-siliceous soil
Vinification: Natural and little intervention, indigenous yeasts, techniques allowing maximum expression of the terroir. Whole grapes vinification for 11 days, unfiltered, without added sulfites.
13.5% Alc
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