Anne Pichon Anne Pichon Anne Pichon "Sauvage" Vermentino VdP Vaucluse IGP Download PDF

Specifications
Winery Anne Pichon Wines
VarietiesVermentino
Farming Practicescertified organic
Soilssandy and pebbly subsoil with a thin layer of chalky-clay soils
Trellis systemGuyot
Altitude320meters
ExposureSE
Harvest Techniquehand harvested at night
Year Vines Were Planted2010
Yeastindigenous
Fermentationdirect press and stainless steel fermentation
Maturation5 months on lees
Sulfurno
Filterno
Finingno
Alcohol13.5%
Item NoFR478
Size750ML
Bottle Case12
Country France
Region Rhône
Sub-region Ventoux
Photos
Anne Pichon
Story

Anne Pichon and her late husband, Marc Pichon, started an agrarian-bohemian life together in the 1990’s when they moved into an abandoned farm house at the base of Mont Ventoux. The began to resurrect the a defunct domaine called Murmurium, meaning “the buzzing song of bees.” And while the 15 hectare vineyard was in poor shape, the site was properly organic for many years leading up to Anne and Marc’s stewardship. Today, Anne produces no more than 40 barrels of wine for T. Edward along with her sister-in-law Véronique who manages the commercial affairs. The wines themselves are named “Sauvage” inspired by the Pichons’ respect for and attachment to nature.

The micro-climate Anne Pichon’s vineyard is dry, with cool, manually tilled soils that retain moisture when it rains. And because of the Mistral that sweeps up from the hills below, fruit is less susceptible to rot and disease, providing and ideal environment for organic viticulture. Employing careful vineyard management, low yields and late harvesting, Pichon hand-harvests and de-stems all of the fruit. Reds are vinified in small 50 HL cement tanks or stainless steel, at low temperature to achieve a long maceration and two gentle pump overs daily, with additional manual punch downs if necessary. The fermentations extend 3 to 4 weeks with a slow progressive increase in temperature to extract a very fine tannin structure. The malolactic fermentation and ageing take place partly in oak barrels but mostly in cements tanks. White wines are made from only a light pressing of first run juice and vinified in stainless steel tanks with strict temperature control to maintain a balance of ripe fruit and freshness.