{"product_id":"la-mongestine-bob-singlar-blanc-roussanne-vermentino-provence-fr-2021","title":"La Mongestine - 'Bob Singlar Blanc' - Roussanne, Vermentino - Provence, FR - 2021","description":"\u003cp\u003eGolden yellow color, opaque, greenish-gold highlights.\u003cbr\u003eThe nose is Firm, with acacia aromas, lemon aromas, pear aromas, white fruit aromas.\u003c\/p\u003e\n\u003cp\u003eOrganic viticulture. Manual and mechanical harvest. Temperature-controlled fermentation in stainless steel vats, Malolactic fermentation, Cold pre-ferment maceration, Unfiltered. Ageing in temperature-controlled stainless steel vats. Clay-limestone soils.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eIn the heart of the *\u003cem\u003eProvence-Verdon *\u003c\/em\u003eregion, near the village of *\u003cem\u003eArtigues *\u003c\/em\u003e(northeast of Aix-en-Provence), the estate stretches on a long hill of 40 ha, surrounded by forests, with a total area of 120 ha and culminating at 450 m above sea level.\u003cbr\u003eThe *\u003cem\u003ealtitude *\u003c\/em\u003ecoupled with \u003ca href=\"https:\/\/www.lamongestine.com\/conscience-et-technologie\/#content-climats\"\u003ethe *\u003cem\u003enorthern exposure *\u003c\/em\u003e\u003c\/a\u003ecreates a unique microclimate in Provence. In summer, the nights are cool and the days are sunny and hot. Winter is cold and harsh. These parameters give us a climate that is more northern than southern.\u003cbr\u003eThus, our grape varieties are very varied through *\u003cem\u003etypical southern grape varieties *\u003c\/em\u003e(Grenache, Cinsault, Syrah, Vermentino, Grenache blanc, Sauvignon blanc, Cabernet Sauvignon) and *\u003cem\u003emore northern grape varieties *\u003c\/em\u003e(Roussanne, Pinot noir).\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003eclay-limestone *\u003cem\u003eterroirs change according to their positions on the hillside. Very clay and more humid at the bottom of the hillsides, they become drier and gravelly at the top of the hillsides.\u003cbr\u003eOn *\u003c\/em\u003ethe edge of the forest\u003c\/strong\u003e, we will have the coolest plots thanks to the phenomenon of shadows. They will be perfect for heat-sensitive black pinot.\u003cbr\u003eSome safre corridors are also found in the middle of our plots, an ideal playground for our Syrah.\u003cbr\u003eThis \u003cstrong\u003ediversity of encépagement\u003c\/strong\u003e, exhibition, terroir within the estate led us to create \u003cstrong\u003e12 cuvées *\u003cem\u003ewith their own identity for each.\u003cbr\u003eOur *\u003c\/em\u003ebiodynamic cultivation practices *\u003cem\u003eallow the estate to strengthen *\u003c\/em\u003ethe natural vigor of the vine *\u003cem\u003ein order to \u003ca href=\"https:\/\/www.lamongestine.com\/conscience-et-technologie\/#title-convergence-nature-technologie\"\u003enaturally fight its own enemies \u003c\/a\u003e(cryptogamic diseases, drought...).\u003cbr\u003eThe use of prepared horn dung, horn silica and plant decoction allows us to best respect life and the terroir by limiting our contributions of sulfur and copper to the vine.\u003cbr\u003eA *\u003c\/em\u003ehealthy *\u003cem\u003eand living *\u003c\/em\u003egrape *\u003cem\u003e(with its population of natural yeasts) allows us to carry out *\u003c\/em\u003enatural winemaking *\u003cem\u003e(without oenological inputs) in order to respect the terroir, the vintage and ultimately *\u003c\/em\u003ethe consumer\u003c\/strong\u003e.\u003cbr\u003eOnly the microorganisms naturally present on the \u003cstrong\u003egrape skin *\u003cem\u003ewill transform sugar into alcohol and thus reveal our different cuvées according to our different grape varieties, our different terroirs (our yeasts are therefore \"indigenous\"). The *\u003c\/em\u003emagic of life *\u003cem\u003eguided by the winemaker works in this way, to get the most out of every vintage.\u003cbr\u003eThe work of wine in the cellar is defined according to the *\u003c\/em\u003elunar calendar *\u003cem\u003ein order to *\u003c\/em\u003erespect the wine *\u003cem\u003ein the same way as *\u003c\/em\u003ethe vine *\u003cem\u003ewas *\u003c\/em\u003erespected\u003c\/strong\u003e.\u003cbr\u003eThe addition of sulfur in very small quantities will occur (or not) depending on the air resistance of the cuvée before it is bottled.\u003cbr\u003eA *\u003cem\u003efair know-how *\u003c\/em\u003ebetween *\u003cem\u003etraditional method *\u003c\/em\u003eand *\u003cem\u003ecreation *\u003c\/em\u003elike a chef in the kitchen.\u003c\/p\u003e\n\u003cp\u003eThus, our AOP rosé is pressed directly at the arrival of the harvest and fermented in a liquid phase while our rosé in French wine ferments macerating with Vermentino berries.\u003cbr\u003eThis is the case for whites with \u003cstrong\u003eincubated *\u003cem\u003efermentations, *\u003c\/em\u003ebarrels\u003c\/strong\u003e, \u003cstrong\u003eamphorae *\u003cem\u003ebut also in macerations of several weeks to transform our white into orange wine!\u003cbr\u003eReds also present this diversity of palette with reds worked in the liquid phase to give them great buvability, and reds worked in the solid phase (classic maceration of two weeks) to give more *\u003c\/em\u003estructure *\u003cem\u003eand *\u003c\/em\u003ematerial\u003c\/strong\u003e. We take the utmost care of our cuvée \u003ca href=\"https:\/\/www.lamongestine.com\/\/nos-gammes\/#title-gammes-ovni-nature\"\u003eAuguste \u003c\/a\u003eby pushing the macerations up to 60 days in submerged marc to \u003cstrong\u003ecombine power and finesse\u003c\/strong\u003e.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":43561522495739,"sku":"00073531","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/7c179fa4acab22ac8a0ad576ba9496e2.jpg?v=1661915990","url":"https:\/\/satellitesb.com\/products\/la-mongestine-bob-singlar-blanc-roussanne-vermentino-provence-fr-2021","provider":"Satellite SB","version":"1.0","type":"link"}