Family Article
Château Peybonhomme-les Tours Le Blanc Bonhomme
Last edited on 6/15/2019 by lvjohn
This is the only version of this article / View version history
Grape varieties
50% Sauvignon,
50% Sémillon
Terroir
Limestone-clay
Cultivation
Biodynamic since 2000, double Guyot pruning, spontaneous winter grass cover, soil tillage during the spring. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.
Production
8 000 bottles
Yield 30 hl/ha
Average age 12 years
Winemaking Fermentation using yeast native to the estate, 40% fermented in new barrels, the remainder in concrete vats. Harvesting by hand in crates very early in the morning to preserve freshness, with the afternoon devoted to gently pressing the grapes. Maturation for six months with regular yeast stirring. Slight dose of sulphur added to the must, followed by another before bottling. Total SO2: 35 mg/l. Bottled on a fruit day of the biodynamic calendar. Certification Organic, biodynamic, vegan.
50% Sauvignon,
50% Sémillon
Terroir
Limestone-clay
Cultivation
Biodynamic since 2000, double Guyot pruning, spontaneous winter grass cover, soil tillage during the spring. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.
Production
8 000 bottles
Yield 30 hl/ha
Average age 12 years
Winemaking Fermentation using yeast native to the estate, 40% fermented in new barrels, the remainder in concrete vats. Harvesting by hand in crates very early in the morning to preserve freshness, with the afternoon devoted to gently pressing the grapes. Maturation for six months with regular yeast stirring. Slight dose of sulphur added to the must, followed by another before bottling. Total SO2: 35 mg/l. Bottled on a fruit day of the biodynamic calendar. Certification Organic, biodynamic, vegan.