What happens at the Terra Vita Vinum cellar? We let the 2020 vintage rest, while keeping an eye on it. Fermentation continues quietly, and the maturing process takes advantage of prestigious Burgundy barrels and Italian tava....
The whole Terra Vita Vinum team is mobilised to decuver the future Rock & Schist red wine. Our most beautiful parcel of gamay mavered and raised in amphoras.
The estate, trade shows, press, follow the vineyard's adventures.
Our chardo Rock & schiste maceration cuvée is on its way! The photo speaks for itself, the grapes have been destemmed without being damaged, the sorting is done efficiently, thanks to the vibrations of the table, to keep only the most beautiful berries. A precise and delicate vintage in the making for our Rock & schiste 2020 range.
Wednesday, August 26th at 8 am, no picker is missing, the first shots of pruning shears are given at Terra Vita Vinum. The plot of old vines of the Clos du Réau is honored.
Nature is precocious this year, Terra Vita Vinum started its first natural yeast of the vat of chardonnat as early as August 21st . The harvesting team is on the starting blocks.
The braiding technique... In order to limit the mechanical trimming which "attacks" the vine, we are experimenting with braiding in certain plots. This method suppresses the trimming and allows us to indicate to the vine not to produce new leaves but to remain in a fruit bearing dynamic to deliver us more qualitative grapes.
After 18 months of ageing, we have bottled our Anjou Brissac 2018. Like the new name of the appellation has also benefited from a makeover with a waxed bottle, a new label and a new name: Rouge de schiste. To find out more about this blending cuvée, you will find its technical data sheet by clicking here.
In order to give a new imprint to the domain, we have vinified a new type of wine: a maceration white. Made from old Chardonnay vines, the "Rock & schiste" white 2019 is our grain of madness of the year! If you want to discover more click here You can also come to the cellar to taste it.
Last Friday, the disbudding ended. Since the end of April, a team of 15 seasonal workers, under the expert guidance of Virginie, has been scouring the vines of the Terra Vita Vinum estate to remove unwanted shoots and select the best shoots. The aim of this operation is to regulate yields to produce high quality wines. It was in a good mood that they left around a festive meal. See you next time at the harvest!
In the vines, pruning is finished, the leaves are blooming, the first bunches of grapes appear, the work of the soil and the first biodynamic sprays protect the vine and reactivate the life of the soil. For the first time, Ursule, a draught horse from the Poitevin marsh, came to help the mechanical weeding team in our plot of Rogeries. At the beginning of the week, the first seasonal workers arrived for the green work: several days ahead of schedule, disbudding and picking are on the way. In the...