Ploussard grapes are hand harvested in small baskets, sorted by hand, and destemmed before undergoing a very light press. The fruit undergoes a full carbonic maceration for about a month. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to neutral oak barrels where it rests for 6-12 months. The wine is bottled the following spring without fining, filtration, or sulfites.

Scents of homemade strawberry jam spread on freshly baked bread dominates the delectable nose. Nearly pink in the glass with a cherry red core, this light bodied red possesses pretty red berry flavors and vibrant acidity.

Domaine de la Tournelle

Evelyne and Pascal Clairet created their domaine in 1991 and later opened a little bistro in their garden by the water in the center of the town of Arbois, open in the summer. Continuing after her husband’s passing away (2021), Evelyne works with 8 hectares of vines planted of mostly white grapes (the locally typical Savagnin and Chardonnay) and some reds (Trousseau and Ploussard).

Tournelle makes traditional wines in the traditions of Arbois, such as the Terre de Gryphées or Vin Jaune, while also exploring new paths, such as the use of carbonic maceration in the Uva Arbosiana red. Their methodology and passion are clearly invested in producing wines that represent the tradition and potential that this dynamic AOC possesses.