The story begins in 1747 with their ancestor, who decided to invest in a piece of land to work the vine. With great fascination and curiosity, he cultivated the vine to harvest its fruit, the grape. This passion has been passed on from generation to generation until today. Seven generations later, the Domaine works 13 hectares of vines, spread over 5 communes and a hundred or so plots. Today, Michel Fonné has been at the head of the estate since 1989. He himself took over from his uncle René Barth, a winegrower, by adding the land of his parents, winegrowers.

Winemaking

The work in the vineyard is spread out over the whole year and starts with pruning (double Guyot), followed by the descent of the woods, arching, green work (de-budding) and manual tying-up. At the same time, work the soil is done and the grass is mown regularly while limiting soil compaction. Grapes are usually picked in October. The harvested fruits are introduced into a pneumatic press where the juice is left for a few hours in contact with the skin (which contains the aromas) for maceration; a process used for aromatic grape varieties. The juice is then slowly extracted and sent to a stainless steel tank. The most important stage then begins: fermentation. This degradation of sugars into alcohol, accomplished by the natural yeasts contained in the grapes, takes place over a few months. The wine thus obtained is then matured on fine lees until bottling.

Tasting notes

To the eye, this wine has a beautiful pure yellow colour. The nose opens on fruity notes, a beautiful roundness. One appreciates in mouth its beautiful power, its subtle opulence. Aromas of bergamot, spices, exotic fruits such as mango stand out; it lingers on the palate.

Food pairing

This semi-dry wine can be enjoyed at the beginning of the meal as an aperitif. It can accompany a full-bodied cheese platter such as Munster or Roquefort. It will also sublimate your moderately sweet desserts.