Sunday, January 15, 2017

Domaine de l'ARLOT (Premeaux-Prissey) -- 2015 Tasted from Barrel

Harvesting began on 3 September (with the whites) and finished on 9 September, said technical director Géraldine Godot. There was almost no triage because of the quality of the grapes. Alcohols were about 13º natural and there was only a touch of chaptalization to prolong the fermentations. Some cuvées were acidified, ones that typically come in at low acidity. Malolactic fermentations were rapid, generally finishing in December; for the Clos de l’Arlot blanc, the malo was blocked. 

Currently, the estate is certified organic and is operating "almost" completely biodynamically.

Here we start with the reds: